Seared Sea Scallops in Saffron Sauce

 

There is just something so sexy about scallops! Perhaps it’s the way they slide off the fork right into your mouth. Or maybe it’s their silky smooth texture. Chissa {who knows} I just know I adore them. Baked Scallops are among my favorite ways to enjoy these beauties, BUT there’s something about a seared scallop that just takes the cake.

Saffron

And if it’s a Seared Sea Scallop in Saffron Sauce {wow try to say that three times fast} Just swoon. Yes, I would definitely consider this a special occasion dish. Why, well Sea Scallops and Saffron ain’t cheap ; ) but they’re worth it. Good news though, a pinch of those sexy strands goes a long way.

The trick to searing the scallops is to be patient. I know, I know, this coming from the queen of impatient herself, but when it comes to this I have to be ; ) As soon as you see those gorgeous sear marks on the bottom then and only then is it time to FLIP your scallops every so carefully. You don’t want to tear those succulent pillows of perfection now do you ; ) I find a pair of tongs works beautifully here.

When they’ve achieved they’re sear tan LOL just keep them warm while you work on the sauce. Now I’m quite sure which one is the star of this dish because to me, they’re both rawkstars. This sauce is something to write home about. You see that spoon in the picture. Yes, I totally ate the sauce of it and then went back for more ; ) Hey, just you wait, you will too!

You might even want to double the sauce recipe and make a batch of pasta to go with {I like linguine here} for an extra special something something. Your hips won’t thank me but your taste buds will!

Baci!

 

Sea Scallops in Saffron Sauce

What You Will Need:

  • 6 tablespoons unsalted butter - divided
  • 2 tablespoons extra virgin olive oil
  • 12 large sea scallops - patted dry
  • 1 cup dry white wine
  • 2 tablespoons heavy whipping cream
  • pinch of saffron threads

What To Do:

  1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops. Season tops with salt and sear well on both sides. Careful to turn only once {you don't want scallops to tear} Remove scallops from pan and keep warm.
  2. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
  3. Return scallops to pan. Turn to coat. Serve immediately.
http://www.bellalimento.com/2011/02/18/cappesante-in-salsa-di-zafferano-sea-scallops-in-saffron-sauce/

 

28 Comments

  1. 1

    Yum. I love scallops. I bet my husband would like them if I made them this way!

  2. 2

    These look amazing. I’d love to try this soon.

  3. 3

    Wow, I don’t even eat seafood and this post captivated me!

  4. 4

    Oh, yeah, pasta would need to happen with these little babies. I have an enduring love for scallops as well. My mouth is watering just thinking about them!

  5. 5

    Yes, I’d definitely be increasing the sauce and making some pasta to go with this! Sounds like a real treat! :D Oh man, I am such a scallop & pasta fiend…

    Jax x

  6. 6

    Paula, you have outdone yourself. These look gorgeous!

  7. 7

    OK we are huge scallop fans but I am deathly allergic to saffron. Any ideas for a substitute??

    • 7.1
      David Thomasson /

      I would try tarragon with a little lime juice.

  8. 8

    Wowser! I’ve never tried scallops but this post sure does make it look mouth watering :)

  9. 9

    You definitely HAVE outdone yourself. These look so incredible. I adore scallops – and you’re right, they ARE sexy. I may have to buy some from the fish market tomorrow.

  10. 10
    Amelia from Z tasty life /

    Paula: ma che sexy!!! Luscious, velvety, oozing personality! The photos are hyper-real

  11. 11
    Deborah /

    Oh my Paula! These are beautiful! I don’t have any saffron but you can be sure that I will be acquiring some soon to try this recipe. Thanks!

    • 11.1
      Beth /

      Cardamom goes well with scallops. How about giving it a try?

  12. 12

    Your photography is GORGEOUS!

  13. 13

    Gorgeous caramelization on your scallops, Paula! I can smell the saffron from here…ahh

  14. 14
    Denise Lamb /

    Paula:

    These scallops were delicious.
    I am usually not a big fan of seafood but I will
    definitely make these again.

    My husband loved them also.

    Thanks for a great recipe.

    Denise

  15. 15
    Sarah /

    I made these tonight. Really, really yummy. This will be my new go-to scallop recipe. I added a small amount of fresh lemon juice after eating about half and felt it was a good addition. Next time, I need to remember to cook the wine down longer. I had too much, and too thin liquid (but it still tasted excellent and was more than enough to cover the scallops and the pasta too). Then again, I only used 6 scallops due to feeding only two people and crazy scallop prices.

  16. 16

    I absolutely LOVE LOVE LOVE Sea Scallops – especially seared in a hot pan with a creamy buttery sauce like this. Also good with some lemon and wine and butter and a little parsley and garlic..YUM! Thanks for sharing this recipe..!

  17. 17
    Chrissy Rundle /

    These look amazing. Right now I am grilling every night but the minute Fall hits… these will be the first on my list when the cuisine goes back in doors. These looked so good, I called my husband to the computer screen. Thanks for sharing!

  18. 18
    Izzy Dadabhoy /

    Most stunning sea food sauce ever i think! It is fabulous.
    I tried it with fresh large scallops and large shrimps (prawns) as a dinner party dish. The only thing I changed was wine to pernod – half cup. Incredibly tasty.
    Must try, folks.
    Thanks for the recipe. x

  19. 19

    I made this and blogged about it here:
    http://imake2.blogspot.fr/2012/12/christmas-eve.html
    Thanks for a great tutorial!

  20. 20
    Tracy /

    Have read in international cookbooks that turmeric is a cheaper substitute for saffron. I use turmeric for canning pickles and will try for this particular recipe, as well. I cannot wait to try! The best scallops (sea) I have ever had was at the Bavarian Inn in Sheperdsville, WV.

  21. 21

    Scallops are my filet mignon of the sea. Now that I’ve perfected searing those babies, this sauce is next. Beautiful. Thank you.

  22. 22

    What a gorgeous way to serve scallops!

  23. 23
    Brian /

    This is sensational . We salivate waiting for the scallops to cook .

  24. 24

    i made this tonight! i served it with spaghetti squash and i thought it was great. unfortunately, my husband is more of a popcorn shrimp type guy so… i probably won’t make it again, unfortunately :(

  25. 25

    I love saffron and the soft yellow color is so pretty!

  26. 26
    Izmar /

    Totally brilliant, really fantastic. High end restaurant quality stuff.
    Please don’t overcook the scallops and don’t skimp on saffron either.
    Have made it three times for friends/guests; all asking for recipe.
    Thanks

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