Ingredients
- 1 pound sea scallops (approximately 30 large scallops), rinsed and patted dry with paper towels
- Adobo seasoning or seasoning salt, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon saffron threads, plus extra threads for garnish
- Juice of 1 lemon
- 5 tablespoons sour cream
- 1 tablespoon whipping cream, half and half or milk
- Salt and pepper
Description
Makes 5 Hors D’oeuvre Servings.
Viking
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