Gamba and Scallop with Saffron Sauce and Figs Caramelized with Lavender Honey

5 from 7 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 488 kcal


  • 5 Pc. Scallops
  • 5 Pc. King prawns
  • 250 g Liquid cream
  • 5 Pc. Cowardly
  • 1 g Saffron threads
  • 1 Pc. Clove of garlic
  • 1 shot Rum
  • 1 shot White wine dry
  • 0,5 tsp Tomato paste
  • 0,5 tsp Fleur de sel
  • 3 tbsp Olive oil
  • 30 g Cold butter


  • Open the scallops with an oyster knife, cut the muscle, clean the clam meat. Remove the carcasses from the king prawns and devein. Put the carcasses and the olive oil in a high copper pan, heat them and lightly roast the carcasses, deglaze everything with the rum and add the cream, also half of the saffron and a dash of white wine. Let the clove of garlic simmer on the lowest setting for about an hour so that the carcasses give off their taste to the sauce.
  • Sear the scallops on both sides and then let them simmer in the hot pan without heat for about 5 minutes, depending on the thickness of the mussels, and do the same for the king prawns.
  • Put the lavender honey in a copper pan and heat it, wash the figs, dry them, quarter them and add them to the pan and caramelize them with the honey.
  • Remove the carcasses from the sauce and assemble them with butter. Put the finished sauce on a preheated plate and arrange the mussels, prawns and figs and spread the remaining saffron threads on the saucepan.


Serving: 100gCalories: 488kcalCarbohydrates: 4gProtein: 1.4gFat: 51.8g
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Written by John Myers

Professional Chef with 25 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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