Scallops with Saffron and Corn

SCALLOPS WITH SAFFRON AND CORN


Serves 4-6 peoples.

Scallops with Saffron and Corn

1 cup                              Heavy cream
Pinch                              Saffron
1                                    Carrot,medium, diced
1                                    Onion, large,  diced
1                                    Celery, diced
6 cups (8 ears)               FRESH Corn kernels
                                      (Using a corn stripper)
                                      Coarse salt and pepper
2 tablespoons                 Butter
1-1/2 lb.                         Sea scallops
                                      Parsley, chopped

1. Bring the heavy cream to a boil in a small pot. Remove from the heat, and cover for 10 minutes. Add with the saffron. 
2. Shuck the corn. Slide the corn stripper along the corn ear. Rotate the corn to get every side. 
3. Add the carrots, onions and celery into a 10-inch pan, stir for 5-7 minutes. Stir in the corn, 5 minutes. Pour in the cream mixture. Add the coarse salt and pepper.
4. Add scallops, and let them cook for 2-3 minutes.
5. Every individual soup bow place the scallops into the bowl, then pour the heavy cream and vegetables over top of the scallops. Stir. Add parsley on top. 
6. Serve and enjoy.

I USE ONLY MY LEFT HAND!!!