Cayenne Saffron Scallops Recipe

Name: Cayenne Saffron Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot; 1 zucchini; 1 cup spinach, shredded in strips; 2 teaspoons olive oil; 1 lb scallops (or just over); 6 ounces butter; 1 small onion, chopped; 1 garlic clove, crushed; ½ teaspoon cayenne pepper; 8 saffron threads; ¼ cup dry white wine; ¼ cup fish stock; ⅓ cup cream

Servings: persons

1 large carrot
1 zucchini
1 cup spinach, shredded in strips
2 teaspoons olive oil
1 lb scallops (or just over)
6 ounces butter
1 small onion, chopped
1 garlic clove, crushed
½ teaspoon cayenne pepper
8 saffron threads
¼ cup dry white wine
¼ cup fish stock
⅓ cup cream

1
Cut carrot and zuchini into thin strips/matchsticks.
2
Add carrot to a pan of boiling water, and simmer until tender.
3
Add the zuchini and simmer for 1 minute, add spinach and drain immediately.
4
Heat the oil in a frying pan, add scallops in batches and cook about 3 minutes or until tender.
5
Saffron Sauce:.
6
Heat 1 oz of the butter in a frying pan, add the onion, garlic, cayenne and saffron, and cook until the onion is soft.
7
Add the wine and stock and simmer until reduced by half.
8
Add the cream and stir.
9
Add the remaining butter, a few bits at a time, stirring, until well combined.
10
Arrange the veggies on 4 plates and top with scallops.
11
Pour the sauce over each plate.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large carrot, 1 zucchini, 1 cup spinach, shredded in strips, 2 teaspoons olive oil, and more.

Yes, Cayenne Saffron Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cayenne Saffron Scallops

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