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.
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?
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.
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 “How to Perfectly Pan Sear Scallops”
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
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Pan Seared Scallops with a Saffron Cream Sauce
- 12 large scallops
- ½ stick butter
- 1 ½ tbsp olive oil
- ½ cup dry white wine
- generous pinch of saffron threads
- ⅓ cup heavy cream/double cream/thickened cream
- fresh parsley for garnish
- Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
- 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.
- 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 1/2 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 (1/4 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.