Scallops In Saffron Sauce Recipe

Name: Scallops In Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dry white wine; 2/3 cup fish stock; 1 pinch saffron; 2 lbs shelled scallops, lge; salt and pepper; 3 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2/3 cup heavy cream; lemon juice, squeeze; chopped flat leaf parsley (to garnish); crusty bread, to serve

Servings: persons

2/3 cup dry white wine
2/3 cup fish stock
1 pinch saffron
2 lbs shelled scallops, lge
salt and pepper
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2/3 cup heavy cream
lemon juice, squeeze
chopped flat leaf parsley (to garnish)
crusty bread, to serve

1
Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
2
Season the scallops with salt and pepper.
3
Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
4
Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
5
Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.

319

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 12 ingredients. The key ingredients include: 2/3 cup dry white wine, 2/3 cup fish stock, 1 pinch saffron, 2 lbs shelled scallops, lge, and more.

Yes, Scallops In Saffron Sauce 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.

Scallops In Saffron Sauce

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