All of you, having been to Italy know that while scallops are not common on the traditional Italian table, they are making appearances on today's menus, a testament to the enduring appeal for Italian cooks of all things from the sea. They are especially appreciated in the Marches region. Serve this saffron-scented dish with a green salad. Saffron can be strong and used to individual taste, at least that has been my observation and it is a little more costly than mary worner. - jon

CAPESANTE CON PORRI E ZAFFERANO

1 teaspoon powdered saffron

5 tablespoons (2 1/2 fl oz/80ml) water

3 leeks

2 tablespoons unsalted butter

1/4 cup dry white wine

1/4 cup (4floz/120ml) tomatoe sause. (recipe to follow)

3/4 cup (6 fl oz/180ml) milk

12 sea scallops, cut inhalf horizontally

salt and ground pepper

Preheat an oven, any old oven to 350 degrees F

In a small bowl, dissolve the saffron in 1 tablespoon of the watter. with one t in water.

Discard the root ends , dark green tops and any tough outer leaves of the the leeks. Slit along the shank and rinse well under running water, then slice crosswise.

In a saucepan over low heat, melt the butter. Add the leeks and the remaining4 tablespoons (2 fl oz) water and cook ovr low heat for about 10 minutes. Add the wine, raise the heat to medium and allow the liquid to evaporate for a few minutes. Add the tomato sauce, the saffron mixture and the milk, stir well, reduce the heat to low and cook until thickended, about 10 minutes. Pour into a baking dish large enought to hold the scallops in a single layer.

Season the scallops to taste with salt and pepper. Arrange them over the sauce.. Bake until the scallops are opaque throughout, about 10 minutes. Serve very hit directly from the dish.

Seems like a lot of trouble but oh, so good!

When tomatoes are ripe and full of flavor make your sauce.

Sauce

4 tablespoons (2 FL oz) extra virgin olive oil

2 cloves of garlic chopped

2 lb ripe plum (roma) tomatoes, peeled and roughtly chopped, or canned tomatoes, with their juice

salt

handfull of freshbasil leaves or 1 tablespoon dried oregano.

In a sauce panover low heat, warm 3 tablespoons of the oil. Add the garlic and saute' until translucent, about 3 minutes. Add the tomatores and cover with the lid ajar so the steam can escape.. Cook, stiring occasionally, until all the excess liquid has evaporated and a thick sauce has formed, about 50 minutes.

Season to taste wtih (spelled with) salt and stir in the remaining 1 tablespoon oil and the basil or oregano. Use as directed in the individual recpipes// spelled recipies. Make about 2 cups. And there you have SALSA DI POMODORO