Seared Scallops in Saffron Sauce

Ingredients

• 12 large scallops 12 large scallops
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup white wine 1/4 cup white wine
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• 1/2 cup heavy cream 1/2 cup heavy cream
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   Pat the scallops dry with a paper towel and season them with salt and pepper.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat.
3. 3.
   Add the scallops to the skillet and sear them for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set them aside.
4. 4.
   In the same skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until softened.
5. 5.
   Pour in the white wine and cook for 2 minutes to allow the alcohol to evaporate.
6. 6.
   Add the fish or vegetable broth and bring to a simmer. Stir in the saffron threads and let the sauce simmer for 5 minutes.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2 minutes until the sauce thickens slightly.
8. 8.
   Season the sauce with salt and pepper to taste.
9. 9.
   Return the seared scallops to the skillet and cook for 1-2 minutes, allowing them to heat through.
10. 10.
    Serve the scallops in individual plates, spooning the saffron sauce over them. Garnish with fresh parsley.

Treat your ingredients with care...

• Scallops — Make sure to pat the scallops dry before seasoning and searing them. This will help achieve a nice golden crust.
• Saffron threads — To enhance the flavor and color of the saffron sauce, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the sauce.

Tips & Tricks

• For a more intense saffron flavor, crush the soaked saffron threads with the back of a spoon before adding them to the sauce.
• Serve the dish with a side of crusty bread to soak up the delicious saffron sauce.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with half-and-half or milk.
• To ensure even cooking, make sure the scallops are similar in size.
• For an extra touch of elegance, garnish the dish with a sprinkle of saffron threads on top.

Serving advice

Serve the Seared Scallops in Saffron Sauce as a main course accompanied by a side of roasted vegetables or a fresh green salad. The dish pairs well with a glass of crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Presentation advice

To present the dish beautifully, arrange the seared scallops in the center of the plate and spoon the saffron sauce around them. Garnish with a sprig of fresh parsley for a pop of color. Serve on a white or light-colored plate to showcase the vibrant saffron sauce.