Pan Seared Scallops with a Saffron Cream Sauce

FEATURE IMAGE Showing 6 seared scallops in an old iron skillet with a creamy sauce over them.
Delicious pan seared scallops are paired with saffron and cream for an appetizer that screams luxury and decadence. Perfect for Entertaining.
As we approach this special time of year this recipe for Pan Seared Scallops with a Saffron Cream Sauce is a real wow dish.

Close up of seared scallops in a small cast iron pan with a saffron cream sauce over them and parsley on top.

I adore scallops, but they are definitely a luxury item! Our local Fisho sells them at $29 a kilo. They are beautiful plump, sweet scallops, and I love going over and seeing Lydia at Fisho and picking up a tray of scallops, such a a treat! And such amazing fresh produce! (No affiliate I just love our social Fisho!)

With such a delicious treat you don’t want to mess about with them! I am not going to be adding scallops to complicated dishes where I could ruin the scallop or lose the beautiful sweet flavour.

Pan seared scallops, a splash of wine, a pinch of saffron, some butter and a good dollop of cream. Delicious, decadent and luxurious. Seared scallops with a creamy saffron sauce has to be the perfect appetiser for Christmas?

Table view - black pan of seared scallops in a creamy saffron sauce, champagne glasses in the background.

And look how beautiful it is. Just looking at these pictures makes my mouth water. I am daydreaming about pan seared scallops as I type!!!

The recipe uses 12 large scallops, serving up 3 scallops each, at the start of a delicious meal, you can serve 4 with this recipe. With a dinner roll you could serve 2 each and feed six people. OR you could eat all 12 yourself! No??? Okay I’ll share them with Stew and serve 6 each? Well it is Christmas 😉 (Nearly)

Small fry pan with seared scallops sat in a saffron cream sauce with white plates and napkins in the background.

Enjoy x

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Square picture of 6 seared scallops in an old cast iron fry pan, with a saffron cream sauce poured around them.
4.43 from 7 votes

Pan Seared Scallops with a Saffron Cream Sauce

Delicious scallops are paired with saffron and cream for an appetiser that screams luxury and decadence. Perfect for Christmas and entertaining.
Course Appetizer
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4
Calories 171 kcal
Author Claire | Sprinkles and Sprouts


  • 12 large scallops
  • 1/2 stick butter
  • 1 1/2 tbsp olive oil
  • 1/2 cup dry white wine
  • generous pinch of saffron threads
  • 1/3 cup heavy cream/double cream/thickened cream
  • fresh parsley for garnish


  1. Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
  2. Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.

  3. Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
  4. Cook over a medium high heat for 1 1/2 minutes until golden brown.
  5. Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
  6. Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
  7. Turn the heat to high and add the wine to the pan.
  8. Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
  9. Stir well and whisk in the remaining butter (1/4 stick/30 g).

  10. Once this has melted add the cream and whisk until slightly reduced and thickened.
  11. Return the scallops to the pan and serve garnished with parsley.
Nutrition Facts
Pan Seared Scallops with a Saffron Cream Sauce
Amount Per Serving
Calories 171 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 37mg 12%
Sodium 186mg 8%
Potassium 128mg 4%
Total Carbohydrates 2g 1%
Protein 5g 10%
Vitamin A 5.8%
Calcium 1.8%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.



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    • Gill
    • May 7, 2016

    This was beautiful!!!!

    I made it as an appetizer when my parents came to stay. They have taken your website home. I think my Mom will be a life long fan!!!

    1. Reply

      I am so happy to read this Gill, thank you for coming back to comment.

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    • Dorothy Dunton
    • February 5, 2016

    Hi Claire! What a simple and elegant dish! Like you we don’t buy scallops often because they are expensive, but next time we do I’m using this recipe! I will (probably) share them with my husband… 🙂

    1. Reply

      Hehe, so hard to share scallops 😉

      Definitely one for a special occasion, but worth it occasionally 🙂

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  4. Reply

    Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: Greetings, Veronique and Marco from

  5. Scallops are one of my all time favorite foods, this recipe has me drooling! Yum! Thank you for sharing it:)

    1. Reply

      Mine too 🙂 I could eat them everyday!!

      So pleased you are drooling……in a good way 🙂 x

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