Description
A luxurious scallop dish with a rich saffron cream sauce. Perfect for a special dinner or to impress guests.
Ingredients
Scale
- 12 large scallops
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 pinch saffron threads
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 tbsp butter
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a pan over medium-high heat.
- Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden. Remove and set aside.
- In the same pan, sauté shallot and garlic until soft.
- Add white wine and simmer until reduced by half.
- Stir in saffron and heavy cream, then simmer for 5 minutes until slightly thickened.
- Return scallops to the pan, spoon sauce over them, and heat for 1 minute.
- Finish with butter and garnish with parsley before serving.
Notes
- Use fresh scallops for best results.
- Do not overcook scallops—they should remain tender.
- Saffron can be substituted with turmeric for a different flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 3 scallops with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
Keywords: scallops, saffron, cream sauce, seafood, French cuisine, gourmet