2 Carrots - diced
½ Onion - diced
½ Red Pepper - diced
1Tbl Parsley - chopped
½ c Chicken Stock
½ c White Wine
3Tbl Panko Bread Crumbs
1Tbl Cooking Oil
Taste Salt and Pepper
In a preheated skillet add the oil
Season the scallops on both sides for about 2 minutes.
Remove scallops from the skillet and set aside.
In a small sauce pot, bring wine, chicken stock and saffron to a simmer.
Saute the vegetables in the skillet until tender, add simmering liquid and reduce by half. Place scallops back in the pan, top with breadcrumbs and parsley.
Place under the broiler until golden brown.