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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Pat the scallops dry with a paper towel to remove excess moisture. Season both sides with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Return the scallops to the skillet, nestling them into the sauce. Let them warm through in the sauce for about 2 minutes.

Step 9

Sprinkle freshly chopped parsley over the scallops and sauce before serving.

Step 10

Serve the scallops in saffron sauce immediately, either on their own or over a bed of creamy mashed potatoes, rice, or pasta.

Nutrition Facts

Serving size	(825.4g)

Amount per serving	% Daily Value*
Calories	1391.5

Total Fat 95.4g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 329.6mg	0%
Sodium 5248.0mg	0%
Total Carbohydrate 30.9g	0%
Dietary Fiber 1.6g	0%
Total Sugars 4.3g
Protein 75.8g	0%

Vitamin D 0IU	0%
Calcium 66.7mg	0%
Iron 2.8mg	0%
Potassium 1416.6mg	0%

*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.

Source of Calories

Fat: 66.8%

Protein: 23.6%

Carbs: 9.6%