Ingredients for Scallops In Saffron Sauce
- 1/2 cup dry white wine
- 1 cup fish or vegetable stock
- 1 pinch saffron threads (about 1/8 teaspoon)
- 1 lb sea scallops
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- fresh parsley, chopped (for garnish)
- crusty bread (for serving)
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How to Make Scallops In Saffron Sauce
- In a saucepan, combine 1/2 cup dry white wine, 1 cup fish or vegetable stock, and a pinch of saffron threads (about 1/8 teaspoon). Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer gently for 15 minutes to infuse the flavors.
- Season 1 pound sea scallops generously with salt and freshly ground black pepper.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat.
- Add 1/2 cup finely chopped onion and 2 cloves minced garlic. Cook for 5 minutes, or until softened.
- Add the seasoned scallops to the skillet. Cook gently for 5-7 minutes, stirring occasionally, until they turn opaque and are cooked through. Do not overcook!
- Carefully remove the scallops from the skillet using a slotted spoon and set aside on a warmed plate.
- Add the saffron liquid to the skillet. Bring to a boil and boil rapidly until reduced by half (about 3-5 minutes).
- Reduce heat to low. Gradually whisk in 1/2 cup heavy cream, a little at a time, until the sauce thickens slightly.
- Return the scallops to the skillet and simmer for 1-2 minutes to heat through.
- Stir in 1 tablespoon lemon juice. Season to taste with salt and pepper.
- Serve the scallops immediately, garnished with fresh parsley and accompanied by crusty bread for dipping into the delicious saffron sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
27g
Carbs
1g
