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Starter: Scallops in Saffron Sauce

5 from 3 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 319 kcal

Ingredients
 

  • 12 Pc. Scallops
  • 1 Pc. Lemon fresh
  • 50 g Butter
  • 250 ml Cream
  • 1 Knife point Saffron powder
  • 2 Pc. Egg yolk
  • 2 tbsp Sherry dry
  • 1 tbsp Chive rings
  • Salt,
  • Ground white pepper

Instructions
 

  • Squeeze the lemon, place the scallops in the lemon juice and pickle. The mussels after 30min. Drain and drain, then pat dry with kitchen paper.
  • Heat the butter in the pan until it starts to brown, then add the mussels and stir-fry for 3-4 minutes.
  • Pour the cream into the pan and bring to the boil once. Remove from heat and season well with salt and pepper. Add the saffron.
  • Whisk the egg yolks and sherry together and thicken the sauce.
  • Arrange on plates and garnish with the chives. Serve with fresh white bread.

Nutrition

Serving: 100gCalories: 319kcalCarbohydrates: 3.3gProtein: 2.1gFat: 31.9g
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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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