Pan Seared Scallops With A Saffron Cream Sauce Recipes

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PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE



Pan Seared Scallops with a Saffron Cream Sauce image

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!

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer

Time 7m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving

SCALLOPS WITH SAFFRON CREAM SAUCE



Scallops with Saffron Cream Sauce image

This sauce will pair well with chicken, shrimp, or fish, too.

Provided by NecessaryIndulgences.com

Number Of Ingredients 9

1 pinch saffron
½ cup chopped shallot
2 tbs butter
1-2 garlic cloves, minced
1 lemon, juiced
Chives, chopped
1 cup heavy cream
Scallops, ½ lb per person
Salt and pepper, to taste

Steps:

  • Melt butter over medium heat in a pan.
  • Add the chopped shallot and sauté until soft.
  • Add the minced garlic, lemon juice, and about a handful of chopped chives.
  • Combine all of the ingredients and then add the heavy cream.
  • Whisk until it starts to thicken.
  • Add the saffron.
  • Whisk the sauce and simmer until it thickens a little more.
  • Taste the sauce and add salt and pepper, if needed.
  • Turn off the heat and set the sauce aside while you cook the scallops.
  • Wash and dry the scallops.
  • Remove the "catch" muscle attached to the side.
  • Season the scallops with salt and pepper and add them to a hot pan.
  • Cook them for 1-2 minutes on each side.
  • Reheat the saffron sauce, if needed.
  • Spoon some of the sauce on a plate and top with the cooked scallops.
  • This sauce will serve 4-6.

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

SCALLOPS IN SAFFRON SAUCE



Scallops in Saffron Sauce image

This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!

Provided by love4culinary

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

12 sea scallops, prepared for cooking (removing muscle)
3 large carrots, peeled and cut into sticks
2 medium turnips, peeled and cut into sticks
sea salt
1/2 lb fresh string bean, cut in 1 inch length
1/4 lb fresh green peas, shelled
3 tablespoons unsalted butter
white pepper
2 shallots, chopped fine
3/4 cup dry white wine
1 teaspoon white wine vinegar
3/4 cup heavy cream
12 tablespoons unsalted butter, softened
salt & freshly ground black pepper
1/4 teaspoon saffron thread
1 small head red leaf lettuce
parsley, for garnish

Steps:

  • Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
  • Remove beans with a slotted spoon, put in a strainer run under cold water.
  • Add peas to the boiling water and cook in the same way you cooked the beans.
  • Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
  • Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
  • Season with salt and pepper to taste.
  • Remove the pan from the heat.
  • Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
  • Preheat your oven to 475 degrees F.
  • Now you want to prepare the sauce.
  • First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
  • Then combine shallots, white wine and vinegar in another small saucepan.
  • Cook over medium heat until all liquid has evaporated.
  • Whisk in the cream, lower the heat and simmer to reduce the cream by half.
  • Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
  • Season with salt and pepper and then stir in the saffron.
  • Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
  • Next you want to season the sliced scallops with salt and pepper.
  • Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
  • To serve, arrange a crown of lettuce on a serving platter.
  • Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
  • Spoon the sauce over and garnish with fresh parsley.

Nutrition Facts : Calories 474.4, Fat 40.4, SaturatedFat 25.1, Cholesterol 127, Sodium 134, Carbohydrate 16.1, Fiber 4.5, Sugar 5.4, Protein 9.2

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE



Seared Scallops With Champagne Saffron Sauce image

This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.

Provided by Midwest Maven

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

Steps:

  • Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
  • Take the saffron threads out of the skillet and set aside.
  • Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
  • Transfer the scallops to a warm dish and keep covered.
  • Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
  • Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
  • Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
  • Return the scallops to the pan and stir until just heated through.
  • Transfer to plates and garnish with parsley. Enjoy :).

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