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Seared Scallops With Champagne Saffron Sauce

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Ingredients

Adjust Servings:
saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

Nutritional information

439.3
Calories
356 g
Calories From Fat
39.6 g
Total Fat
24.5 g
Saturated Fat
157.2 mg
Cholesterol
231.9 mg
Sodium
5.7 g
Carbs
0.6 g
Dietary Fiber
0.2 g
Sugars
14.4 g
Protein
185g
Serving Size

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Seared Scallops With Champagne Saffron Sauce

Features:
    Cuisine:

    What a winner. I adjusted the serving potyion to 1 and it worked great. This was a treat. I served with a little angel Hair Pasta and Asparagus.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Seared Scallops With Champagne Saffron Sauce, This is a delicious dish in a light cream sauce, and gets great flavor from the saffron This would be great for a special occasion, or as an appetizer for a dinner party, and it’s great with just plain white rice , What a winner I adjusted the serving potyion to 1 and it worked great This was a treat I served with a little angel Hair Pasta and Asparagus


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    Steps

    1
    Done

    Heat a Large Non-Stick Skillet Over High Heat, Add the Saffron Threads and Toast Them Just Until They Start to Give Off Their Aroma(not Very Long, Be Sure not to Burn Them).

    2
    Done

    Take the Saffron Threads Out of the Skillet and Set Aside.

    3
    Done

    Melt Half of the Butter in the Pan and Start Frying the Scallops in Batches, Adding More Butter as Needed. Fry Them So They Are Cooked Through and Lightly Browned on Each Side.

    4
    Done

    Transfer the Scallops to a Warm Dish and Keep Covered.

    5
    Done

    Add the Saffron to the Cooking Juices, Along With the Champagne, Cream, and Any Reserved Scallop Juices and Stir.

    6
    Done

    Bring to a Boil, and Then Lower the Heat Slightly and Simmer For About 10 Minutes, Until Reduced to a Consistency That Coats the Back of a Spoon.

    7
    Done

    Add Freshly Squeezed Lemon Juice from the Half a Lemon, and Salt and Pepper to Taste.

    8
    Done

    Return the Scallops to the Pan and Stir Until Just Heated Through.

    9
    Done

    Transfer to Plates and Garnish With Parsley. Enjoy :).

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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