in Recipes

Scallops in saffron sauce

updated

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Ingredients for 6 servings:

  • 30 large scallops
  • 1 tbsp butter
  • 3 onions, chopped
  • 250 ml dry white wine
  • 375 ml fish stock
  • 300 ml crème fraîche
  • 12 saffron threads
  • 1 tbsp white wine to dissolve the saffron
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pat the mussels dry and place them on a cloth. Dissolve the saffron in 1 tablespoon of white wine. Heat the butter and add the onions. Cover and sauté over low heat until soft. Season the scallops with salt and pepper and add to the pan. Cook over low heat for 1 minute. Remove the scallops from the pan and keep warm. Add the wine to the onions and reduce to 2 tablespoons. Stir in the stock and reduce to 1/2 cup. Add the crème fraîche and the dissolved saffron and simmer until the sauce has thickened slightly. Divide the sauce among 6 plates and arrange the mussels on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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