Description
Tender sea scallops seared to perfection and served in a rich, aromatic saffron cream sauce.
Ingredients
Scale
For the Crust:
- 1 lb large sea scallops, patted dry
- 1 pinch saffron threads
- 1/4 cup warm water
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- Salt and freshly ground black pepper to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Steep saffron threads in warm water for 10 minutes.
- Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter. Add shallot and garlic, sauté until fragrant. Deglaze with white wine, scraping up browned bits.
- Stir in saffron water and heavy cream. Simmer until sauce thickens slightly, about 5 minutes.
- Return scallops to the skillet, spoon sauce over them. Garnish with parsley and serve immediately.
Notes
You can customize the seasonings to taste.