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!
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- 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.
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