Sea Scallops With Orange And Saffron Recipe

Name: Sea Scallops With Orange And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sea scallops; 1 orange; 1 tomatoes, skinned, seeded, diced; 1/4 - 1/2 teaspoon saffron; 1/4 cup white wine; 2 tablespoons parsley, chopped, save some sprigs for garnish; salt, to taste; pepper, to taste; 1 tablespoon butter; 1 shallot, chopped; 1/4 cup cream

Servings: persons

1 lb sea scallops
1 orange
1 tomatoes, skinned, seeded, diced
1/4 - 1/2 teaspoon saffron
1/4 cup white wine
2 tablespoons parsley, chopped, save some sprigs for garnish
salt, to taste
pepper, to taste
1 tablespoon butter
1 shallot, chopped
1/4 cup cream

1
Cut each of the scallops in half to have all of equal size and put in a bowl.
2
Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
3
Juice the orange and pour over the scallops.
4
Add tomato, saffron, white wine, parsley, salt and pepper.
5
Marinate scallops for 2 hours or longer.
6
Melt butter in skillet and saute shallots.
7
Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
8
Add reserved marinade to skillet and cook until reduced to a glaze.
9
Add the cream; bring to a boil, stirring, and reduce to desired thickness.
10
Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.

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* 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 11 ingredients. The key ingredients include: 1 lb sea scallops, 1 orange, 1 tomatoes, skinned, seeded, diced, 1/4 - 1/2 teaspoon saffron, and more.

Yes, Sea Scallops With Orange And Saffron 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.

Sea Scallops With Orange And Saffron

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