Scallops in Saffron Sauce
Elevate your seafood experience with this exquisite Scallops in Saffron Sauce recipe, featuring tender, perfectly-seared large sea scallops bathed in a luxurious saffron-infused cream sauce. Aromatic shallots, dry white wine, and fragrant saffron threads come together to create a silky, golden-hued sauce that highlights the natural sweetness of the scallops. This gourmet dish is surprisingly approachable, with a quick preparation and cooking time of just 35 minutes. Serve it over velvety mashed potatoes, fluffy rice, or delicate pasta for a restaurant-quality meal right at home. Perfect for elegant dinners or special occasions, this recipe is a must-try for anyone craving a burst of sophisticated flavor and vibrant presentation.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 0.5 cup Dry white wine
- 0.5 cup Chicken or seafood stock
- 0.5 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 1 tablespoon Fresh parsley
Instructions
Pat the scallops dry with a paper towel to remove excess moisture. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter has melted and is sizzling, add the scallops in a single layer, taking care not to overcrowd the pan.
Sear the scallops for about 2-3 minutes on each side, until they are golden brown and have a nice crust. Remove them from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Finely chop the shallot and sauté it in the butter for 2-3 minutes, or until softened.
Deglaze the pan by adding the white wine. Use a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken or seafood stock to the skillet and bring it to a gentle simmer. Stir in the saffron threads, letting them steep in the liquid and release their vibrant color and flavor.
Lower the heat to medium-low and pour in the heavy cream. Stir well and let the sauce simmer gently for 4-5 minutes, or until it thickens slightly.
Return the scallops to the skillet, nestling them into the sauce. Let them warm through in the sauce for about 2 minutes.
Sprinkle freshly chopped parsley over the scallops and sauce before serving.
Serve the scallops in saffron sauce immediately, either on their own or over a bed of creamy mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 5248 mg | 228% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
