Scallops Marseillaise

Here's another recipe from my thirty-year-old index card file which turned out to be surprisingly tasty. Not sure where the recipe is copied from, but it was easy to make and redolent of French flavors.

Scallops Marseillaise

1-1/2 lbs. sea scallops, rinsed and patted dry
1/2 tsp. saffron
3/4 tsp. salt
1/4 tsp. pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1/2 cup butter, melted
1/2 tsp. chopped fresh thyme
3 Tbsp. olive oil
Juice of 2 lemons

Mix all ingredients except butter into a marinade and marinate scallops at least an hour or two in the refrigerator, turning once or twice.

Place scallops on broiler rack. Brush with melted butter. Broil 2-3 minutes on each side, turning once. I boiled up the extra marinade for a little sauce to pour over the cooked scallops and served it over steamed rice.

Serves 4-6.