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Starter: Scallops in Saffron Sauce

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Starter: Scallops in Saffron Sauce

The perfect starter: scallops in saffron sauce recipe with a picture and simple step-by-step instructions.

  • 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 Chives rings
  • Salt,
  • White milled pepper
  1. 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.
  2. Heat the butter in the pan until it starts to brown, then add the mussels and stir-fry for 3-4 minutes.
  3. 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.
  4. Whisk the egg yolks and sherry together and thicken the sauce.
  5. Arrange on plates and garnish with the chives. Serve with fresh white bread.
Dinner
European
starter: scallops in saffron sauce

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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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