Surinamese-style Saffron Scallops

Ingredients

In this Surinamese adaptation, the original Italian dish of Capesante in salsa di zafferano is transformed by incorporating Surinamese spices and flavors. The traditional Italian ingredients are replaced with Surinamese spices such as turmeric, cumin, and coriander, which infuse the dish with a distinct Surinamese flair. Additionally, the dish is served with fragrant rice or roti, a staple in Surinamese cuisine, instead of the traditional Italian accompaniments. We alse have the original recipe for Capesante in salsa di zafferano, so you can check it out.

• 12 large scallops 12 large scallops
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, combine the turmeric, cumin, coriander, saffron threads, and a pinch of salt. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden brown.
3. 3.
   Add the spice mixture to the skillet and cook for 1-2 minutes, stirring constantly to release the flavors.
4. 4.
   Pour in the coconut milk and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, season the scallops with salt and pepper. In a separate skillet, heat a tablespoon of vegetable oil over high heat.
6. 6.
   Add the scallops to the hot skillet and sear for 2-3 minutes on each side, until golden brown and cooked through.
7. 7.
   Transfer the seared scallops to the simmering sauce and cook for an additional 2 minutes, allowing the scallops to absorb the flavors of the sauce.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Surinamese-style Saffron Scallops with fragrant rice or roti.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before using them in the recipe.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• For a creamier sauce, you can substitute half of the coconut milk with coconut cream.
• Make sure to pat the scallops dry before seasoning and searing them to achieve a nice golden crust.
• Adjust the cooking time for the scallops based on their size to ensure they are cooked through but still tender.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the Surinamese-style Saffron Scallops as a main course accompanied by fragrant rice or roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the scallops on a plate, spooning the saffron sauce over them. Sprinkle with chopped cilantro and serve with a side of fragrant rice or roti. For an elegant touch, garnish with a saffron thread on top of each scallop.