Trim and peel lower portion of asparagus spears and simmer in boiling water for about 5 minutes or until tender.
In a pan, combine scallops, sherry, orange juice, saffron, fish broth, butter, salt and garlic.
Simmer at low heat until scallops are just cooked.
Be careful not to overcook or scallops will become very tough.
Remove scallops from pan and thicken sauce by adding some roux, a little bit at a time, until desired consistency.
Remove pan from heat, add cooked scallops, and finish by stirring in sour cream.
Arrange asparagus spears in a triangle on plates and fill the centre with scallops and sauce.
Garnish with sesame seeds, and a small pinch of dry saffron.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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