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    Home > Meal Type > Appetizers and Starters

    Pan Seared Scallops with a Saffron Cream Sauce

    Updated: Jun 22nd 2021 โ€ข Published: Nov 24th 2017 โ€ข 10 Comments

    Jump to Recipe SaveSaved!
    PIN IMAGE - creamy saffron scallops in a pan with text overlaid

    These seared scallops in a saffron cream sauce are so quick and easy to make! Get restaurant quality food at home!

    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.

    Jump Menu

    • Using Scallops
    • How many scallops per person?
    • Cooking scallops
    • Pan Seared Scallops with a Saffron Cream Sauce

    Using Scallops

    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 picking up a tray of scallops, such a treat!

    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.

    For this recipe they are pan seared and then served with a delicious sauce that compliments their delicate flavor!

    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.

    How many scallops per person?

    The recipe uses 12 large scallops; by serving up 3 scallops each, at the start of a delicious meal, you can serve 4 with this recipe.

    OR you could eat all 12 yourself! No??? Okay, well with a roll and maybe a salad you could serve 6 saffron scallops per person and call it dinner.

    Cooking scallops

    Scallops need very little cooking. They want to be cooked over a high heat for about 3 minutes in total.

    You want a light golden crust on the outside and a soft tender inside.

    Whenever I cook seared scallop, I goes back to my favorite method and one I learned from Gorden Ramsey. It involves:

    • Start with very dry scallops - use kitchen paper to pat them dry.
    • Only season the scallops just before you add them to the frying pan, to avoid drawing out more moisture.
    • Add the scallops to the pan in an ordered clock face pattern, so you know which went in the pan first and which needs turning first. This will greatly reduce the risk of overcooking your scallops.
    • Once you've put the scallops in the pan, don't touch them for 90 seconds.

    You can read my in-depth top tips for โ€œHow to Perfectly Pan Sear Scallopsโ€

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

    Enjoy x

    For more scallop recipes try:

    • Pan Seared Scallop Pasta with Creamy Bacon Sauce
    • Seared Lemon Paprika Garlic Butter Scallops
    • Seared Scallops with Cauliflower Puree
    • Pan Fried Scallops and Chorizo
    • Thai Scallops


    Pin this recipe for Pan Seared Scallops. Pin it here

    Square picture of 6 seared scallops in an old cast iron fry pan, with a saffron cream sauce poured around them.
    Print Recipe
    4.64 from 11 votes

    Pan Seared Scallops with a Saffron Cream Sauce

    Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!
    Prep Time2 mins
    Cook Time5 mins
    Total Time7 mins
    Course: Appetizer
    Cuisine: Modern Australian
    Servings: 4
    Calories: 171kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams
    • 12 large scallops
    • ยฝ stick butter
    • 1 ยฝ tablespoon olive oil
    • ยฝ cup dry white wine
    • generous pinch of saffron threads
    • โ…“ cup heavy cream/double cream/thickened cream
    • fresh parsley for garnish

    Instructions

    • Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
    • Place the half of the butter (ยผ 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.
    • 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.
    • Cook over a medium high heat for 1 ยฝ minutes until golden brown.
    • Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
    • Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
    • Turn the heat to high and add the wine to the pan.
    • Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
    • Stir well and whisk in the remaining butter (ยผ stick/30 g).
    • Once this has melted add the cream and whisk until slightly reduced and thickened.
    • Return the scallops to the pan and serve garnished with parsley.

    Nutrition

    Calories: 171kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 186mg | Potassium: 128mg | Vitamin A: 290IU | Calcium: 18mg | Iron: 0.3mg
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    Reader Interactions

    Comments

    1. Elizabeth Carter says

      August 23, 2020 at 4:53 am

      5 stars
      Couldn't be easier, more elegant, or more foolproof. Just watch the butter so it doesn't brown.

      Reply
    2. TS says

      June 14, 2018 at 1:02 pm

      5 stars
      OH, MY GOODNESS!! I've been searching for a perfect saffron cream sauce, especially for seafood, and I finally found it. I cook, a lot! I cook gourmet type dinners, a lot! My husband and I are definitely "foodies". And this recipe...both my husband and I could not stop saying how good it is/was and both of us just wanted to keep eating! I added Argentine prawns, along with scallops, and served this over angel hair pasta. I doubled the sauce recipe since I added prawns, but didn't double the olive oil. I also seasoned the scallops with a little sea salt and pepper. This is DEFINITELY a keeper!! Thank you!!

      Reply
      • Claire McEwen says

        June 14, 2018 at 1:12 pm

        OH YEAH ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

        Thank you so much for coming back to comment. It makes my day when I hear people loving food, especially my food and recipes ๐Ÿ˜‰
        I am just drooling over your dinner. The prawns and pasta sound like the best additions....Seriously drooling.
        So happy you and your husband loved it and thank you again for coming back to let me know ๐Ÿ˜€

        Reply
    3. Gill says

      May 07, 2016 at 4:04 pm

      5 stars
      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!!!

      Reply
      • Claire McEwen says

        May 08, 2016 at 11:33 pm

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

        Reply
    4. Dorothy Dunton says

      February 05, 2016 at 3:05 am

      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... ๐Ÿ™‚

      Reply
      • Claire McEwen says

        February 07, 2016 at 3:38 pm

        Hehe, so hard to share scallops ๐Ÿ˜‰

        Definitely one for a special occasion, but worth it occasionally ๐Ÿ™‚

        Reply
    5. Ohmydish says

      December 17, 2015 at 4:37 pm

      5 stars
      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: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com

      Reply
    6. Sara @ Life's Little Sweets says

      December 12, 2015 at 2:39 pm

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

      Reply
      • Claire McEwen says

        December 14, 2015 at 7:55 am

        Mine too ๐Ÿ™‚ I could eat them everyday!!

        So pleased you are drooling......in a good way ๐Ÿ™‚ x

        Reply

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