This is also my "cook from a book" recipe for the week, from Cara Hobday's 100 Great Noodle Recipes. I bought it remaindered, almost certainly more than ten years ago, so it's not something you're likely to find on a shelf these days.
1 tsp saffron threads, lightly crushed
2 Tbsp warm water
8 oz medium egg noodles
2 oz butter
16 large scallops
1 scallion, finely sliced
3 tomatoes, skinned, seeded, and chopped
3 Tbsp chopped fresh chives
pinch of salt
- Combine the saffron and warm water, and leave to infuse.
- Cook the noodles according to package instructions. Drain well and keep warm.
- Melt the butter in a pan just large enough to hold all of the scallops. Stir in the saffron liquid. When the butter is medium-hot, add the scallops, scallion, tomatoes, and chives. Cover and cook over moderate heat for 7 minutes. Season with salt.
- Serve the scallops and sauce over the noodles.