Veal tail and scallops in saffron broth

A Mediterranean dish that combines veal tail with scallops in a saffron-scented broth. An unusual combination that tastes like holidays. try also this pastel de nata recipe too.

Ingredients

Main course For 4 people

2 shallots

200 g of mushrooms, z. B. Edelpilzmischung

2 cloves of garlic

400 g of veal pigtails

8 scallops, approx. 35 g each

salt

pepper

4 tablespoons of olive oil

2 dl of fish stock

2 dl of brown background

1 box of 350 mg saffron stigmas

1 dl of semi-fat cream

½ bunch of parsley

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 40 minutes

Chop the shallots. Cut the mushrooms into bite-sized pieces, the garlic into thin slices, the meat into approx. 2 cm. Season the meat and the scallops with salt and pepper. Heat the oil in a large pan. Brown the diced meat and the scallops for approx. 1 minute, remove everything from the pan and set aside on a plate. In the same pan, sauté the mushrooms, shallots and garlic for approx. 2 minutes. Add the fumet, the brown stock and the saffron and simmer for approx. 5 minutes. Season with salt and pepper. Add the cream, meat and shellfish to the broth and leave to heat for 2 minutes without boiling the sauce. Coarsely chop the parsley and spread it over the dish. Serve with rice. You may be interested to read coffee roll cake recipe/ italian cod fritters.