Tapas Scallops in Saffron Rioja Wine Sauce
Elevate your appetizer game with these luxurious Tapas Scallops in Saffron Rioja Wine Sauce—a dish that perfectly balances elegance and bold Spanish flavors. Succulent sea scallops are seared to golden perfection, then nestled in a velvety sauce infused with dry Rioja white wine, aromatic saffron threads, and a touch of heavy cream for richness. A quick deglaze of garlic and shallots adds depth, while fresh parsley and zesty lemon wedges bring brightness to the final presentation. Ready in just 35 minutes, this easy yet impressive recipe is perfect for entertaining or indulging in a restaurant-quality meal at home. Serve these tantalizing scallops with crusty bread to soak up every drop of the indulgent saffron wine sauce.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, finely minced
- 1 cup Dry Rioja white wine
- 0.5 cup Chicken or seafood stock
- 0.25 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly cracked black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 4 pieces Lemon wedges
Instructions
Pat the scallops dry with paper towels and season them on both sides with a pinch of salt and freshly cracked black pepper. Set aside.
In a small bowl, lightly crush the saffron threads and mix them with a tablespoon of warm water to bloom. Let it sit for at least 5 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes per side, or until golden brown and opaque in the center. Remove scallops from the pan and set aside on a warm plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and the unsalted butter to the skillet. Once melted, stir in the minced shallots and garlic. Sauté for 1-2 minutes until fragrant and softened, but not browned.
Deglaze the pan by pouring in the Rioja white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken or seafood stock, the bloomed saffron along with its soaking liquid, and the heavy cream. Stir to combine and let the sauce simmer gently for 5-7 minutes, or until it thickens slightly.
Adjust the seasoning of the sauce with salt and freshly cracked black pepper to taste. Return the scallops to the skillet and spoon the sauce over them. Let them warm through for 1-2 minutes.
To serve, transfer the scallops to a serving plate and drizzle with the saffron Rioja wine sauce. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1500 mg | 32% | |
*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.
