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.
Provided by Midwest Maven
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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).
- Take the saffron threads out of the skillet and set aside.
- 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.
- Transfer the scallops to a warm dish and keep covered.
- Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
- 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.
- Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
- Return the scallops to the pan and stir until just heated through.
- Transfer to plates and garnish with parsley. Enjoy :).
SCALLOPS IN SAFFRON SAUCE
This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!
Provided by love4culinary
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
- Remove beans with a slotted spoon, put in a strainer run under cold water.
- Add peas to the boiling water and cook in the same way you cooked the beans.
- Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
- Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
- Season with salt and pepper to taste.
- Remove the pan from the heat.
- Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
- Preheat your oven to 475 degrees F.
- Now you want to prepare the sauce.
- First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
- Then combine shallots, white wine and vinegar in another small saucepan.
- Cook over medium heat until all liquid has evaporated.
- Whisk in the cream, lower the heat and simmer to reduce the cream by half.
- Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
- Season with salt and pepper and then stir in the saffron.
- Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
- Next you want to season the sliced scallops with salt and pepper.
- Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
- To serve, arrange a crown of lettuce on a serving platter.
- Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
- Spoon the sauce over and garnish with fresh parsley.
Nutrition Facts : Calories 474.4, Fat 40.4, SaturatedFat 25.1, Cholesterol 127, Sodium 134, Carbohydrate 16.1, Fiber 4.5, Sugar 5.4, Protein 9.2
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- 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.
- 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.
- 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.
LINGUINE WITH SCALLOPS AND SNOW PEAS IN A SAFFRON SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
- Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
- Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.
SCALLOPS IN SAFFRON MAYONNAISE
Categories Shellfish Sauté Cocktail Party Quick & Easy Scallop Saffron Lettuce Gourmet
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- In a large skillet cook the scallops in 1 tablespoon of the oil, covered, over moderately high heat, shaking the skillet occasionally, for 2 to 3 minutes, or until they are just cooked through. Let the scallops cool in a bowl, covered loosely.
- In a small bowl combine the saffron with 2 teaspoons hot water. In a blender or food processor blend together the egg, the lemon, juice, the mustard, the salt, and the pepper, with the motor running add the remaining 1 cup oil in a slow stream, and blend the mayonnaise until it is emulsified. Stir in the saffron mixture and salt to taste. Dip each scallop round, patted dry, into the saffron mayonnaise, coating it well, arrange it on a lettuce leaf, and garnish each hors d'oeuvre with some of the carrot and chives. (Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)
More about "scallops in saffron sauce recipes"
PAN SEARED SCALLOPS WITH SAFFRON BEURRE BLANC - WHAT A …
From whatagirleats.com
5/5 (4)Category Entree, SeafoodCuisine FrenchCalories 129 per serving
- On a medium high heat, sear the scallops on both sides, about 2-3 minutes per side, depending on how fat they are. If they're really large, you can also sear the sides as well. You can tell when they are done by touching them. They should be firm, but not hard.
PAN-SEARED SCALLOPS IN SAFFRON CREAM SAUCE - FOOD …
From foodnetwork.ca
2.7/5 (177)Category Dinner,Main,Quick And Easy,SeafoodServings 4Total Time 15 mins
SEARED SCALLOPS RECIPE WITH SAFFRON SAUCE | THE LEAF
From leaf.nutrisystem.com
SCALLOPS IN SAFFRON SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
SEARED SCALLOPS WITH SAFFRON SAUCE | PALEO GRUBS
From paleogrubs.com
HOW TO MAKE SEARED SPANISH SEA SCALLOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST SEARED ALASKAN SCALLOPS WITH A SAFFRON-VANILLA CREAM …
From foodnetwork.ca
SUCCULENT SCALLOPS IN SAFFRON SAUCE - CHATELAINE
From chatelaine.com
SCALLOPS IN SAFFRON SAUCE - ANTONIO SOTOS
From antoniosotos.com
WHY I LOVE THE SAFFRON ROAD SIMMER SAUCE VARIETY 4 PACK: TRIED
From thekitchn.com
BEST SCALLOPS IN A SAFFRON AND RIOJA WINE SAUCE (VIERAS CON SALSA …
From foodnetwork.ca
SEARED SCALLOPS IN SAFFRON SAUCE RECIPES | GOODTO
From goodto.com
MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT …
From foodnetwork.ca
SAFFRON AND SCALLOP RECIPES - SUPERCOOK
From supercook.com
13 BEST SAUCES FOR SCALLOPS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SEARED SEA SCALLOPS IN SAFFRON SAUCE - BELL' ALIMENTO
From bellalimento.com
SCALLOP RECIPES
From allrecipes.com
SCALLOPS WITH SAFFRON SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #appetizers #seafood #spanish #european #dinner-party #romantic #dietary #low-sodium #low-carb #mussels #low-in-something #shellfish #taste-mood #presentation #served-hot
You'll also love