Scallops on Saffron Wine Sauce

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 321 kcal


Saffron Wine Sauce

  • 10 Saffron threads
  • 2 tbsp White wine dry
  • 100 ml White wine dry
  • 1 tsp Fish soup paste
  • 2 tbsp Extra virgin olive oil
  • 0,5 Chopped onion
  • 0,5 tsp Vanilla sugar
  • 1 Splash Noilly Prat
  • Salt and pepper
  • 2 tbsp Cream
  • 1 tbsp Cold butter
  • 2 piece Parsley leaves


  • Heat 2 tablespoons of white wine in a cup and place the saffron threads in it to leach.
  • Heat 1 tablespoons of olive oil in a pan, fry the scallops over medium heat for about 2 minutes on each side until they are lightly browned. Remove, season with salt, pepper and keep warm in the oven preheated to 70 ° C.
  • Put another tablespoon of oil in the pan and sauté the onion. Deglaze with the white wine and reduce almost completely. Fill up with 100 ml fish stock or with fish soup paste mixed in 100 ml water. Pour in the saffron wine with threads. Season to taste with salt, pepper, Noilly Prat and a little vanilla sugar. If you want the sauce to be milder, you can add some cream. Bring to the boil briefly and turn off the heat. Assemble the cold butter into the sauce, stirring constantly.
  • Place the sauce on two small plates as a mirror and place the scallops on top. Garnish with a little parsley. Enjoy your meal!


Serving: 100gCalories: 321kcalCarbohydrates: 2.6gProtein: 0.8gFat: 30.5g
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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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