Saffron Scallops With Capellini Recipe

Name: Saffron Scallops With Capellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds bay scallops; 2 tablespoons olive oil; 1/4 teaspoon saffron; 1 tablespoon fresh tarragon leaves; 1 red or yellow pepper; 2 shallots, minced; 1 tablespoon vegetable oil; 1/4 cup white wine; Coarse salt and freshly ground pepper to taste; 1 pound capellini; 1 tablespoon butter

Servings: persons

1
Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves.
2
Mix thoroughly and set aside.
3
Preheat broiler.
4
Slice the pepper into thin strips, discarding the seeds.
5
Place the strips inside up on foil paper and broil until the skins are charred.
6
Place in a closed paper bag for a few minutes, then remove the skins.
7
Place the pepper strips in a blender and puree.
8
If you need to add liquid to obtain a puree, add some of the white wine.
9
Meanwhile, put six quarts salted water on to boil for the capellini.
10
In a heavy skillet, soften the shallots in the vegetable oil.
11
Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon.
12
Keep warm.
13
Add the white wine and the pepper puree to the pan.
14
Reduce until the sauce has thickened.
15
Season with salt and pepper to taste.
16
Meanwhile, cook the capellini until al dente (about three minutes).
17
Drain and place in a heated bowl.
18
Add the butter and toss so that the strands do not stick together.
19
Return the scallops to the sauce, heat through and sprinkle with remaining tarragon.
20
Place the mixture on top of the capellini and serve.

132

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 pounds bay scallops, 2 tablespoons olive oil, 1/4 teaspoon saffron, 1 tablespoon fresh tarragon leaves, and more.

Yes, Saffron Scallops With Capellini 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.

That's it — enjoy your meal!

Saffron Scallops With Capellini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions