Kubbervik Scallops Recipe

Name: Kubbervik Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 tablespoons butter; 12 fat sea scallops, with coral attached, if possible; Salt and freshly ground pepper to taste; 1 1/4 cups dry white wine; 2 tablespoons fish stock (see recipe); 1 1/4 cups heavy cream; 1 tablespoon lemon juice; 1/2 teaspoon saffron threads; 1/4 cup minced chives; Cracked pink peppercorns for garnish

Servings: persons

3 tablespoons butter
12 fat sea scallops, with coral attached, if possible
Salt and freshly ground pepper to taste
1 1/4 cups dry white wine
2 tablespoons fish stock (see recipe)
1 1/4 cups heavy cream
1 tablespoon lemon juice
1/2 teaspoon saffron threads
1/4 cup minced chives
Cracked pink peppercorns for garnish

1
Melt the butter in a large skillet over high heat.
2
Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side.
3
Remove the scallops and set aside.
4
Pour the butter and liquid that remains into a saucepan.
5
Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce.
6
Season to taste with salt.
7
Gently reheat the scallops in the sauce and stir in the chives.
8
Serve immediately, sprinkled with the pink peppercorns.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 tablespoons butter, 12 fat sea scallops, with coral attached, if possible, Salt and freshly ground pepper to taste, 1 1/4 cups dry white wine, and more.

Yes, Kubbervik 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.

Kubbervik Scallops

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