Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sea scallops, shucked, 2 Large tomatoes, peel, seed
-rinsed and patted dry -and chop coarsely
5 T Butter 1/4 lb Mushrooms, sliced thin
1 Shallot, chopped 2 c Heavy cream
1/4 t Powered saffron Salt/pepper
1 t Cognac Rice pilaf
1 t Dry vermouth

To make rice pilaf; saute 1/2 cup white rice in a little oil or
butter in a saucepan, add 1 cup boiling water. Cover and cook gently
until all the liquid is absorbed - about 20 minutes.
Heat the butter in a non-reactive saute pan and add the shallot. As
soon as the shallot turns transparent add the scallops and saffron
and season with salt/pepper. Cover and stew 2 minutes. Add the cognac
and vermouth, then the tomatoes. Cover and stew 8 minutes.
Remove the scallops and arrange them in a warmed serving dish. Cook
the sauce, uncovered over medium-high heat until it thickens
slightly. Coat the scallops with sauce, serve with rice pilaf.
Submitted By ART BARRON On 12-30-94

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