Seared Scallops with Saffron Cream Sauce
Golden Seared Scallops with Saffron Cream Sauce on Lemon Basil Linguine
Ingredients:
For the Seared Scallops:
16 large sea scallops (about 1 lb)
2 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper
1 tbsp fresh lemon juice
For the Saffron Cream Sauce:
2 tbsp butter
1 shallot, finely minced
2 cloves garlic, minced
1 pinch saffron threads (about 1/4 tsp)
1 cup vegetable or seafood stock
1 cup heavy cream
1 tbsp lemon zest
Salt and white pepper to taste
For the Lemon Basil Linguine:
12 oz linguine pasta
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup fresh basil leaves, thinly sliced
2 tbsp butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Extra basil leaves for garnish
Directions:
For the Lemon Basil Linguine:
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente.
Reserve 1/2 cup of pasta water before draining.
Return pasta to the pot and add olive oil, lemon zest, lemon juice, sliced basil, and butter.
Toss until butter is melted and pasta is evenly coated.
Add Parmesan cheese and toss again, adding a splash of reserved pasta water if needed to create a silky texture.
Season with salt and pepper to taste. Cover to keep warm.
For the Saffron Cream Sauce:
In a small bowl, place saffron threads in 2 tbsp of hot water and let steep for 5 minutes.
In a saucepan over medium heat, melt butter and sauté shallot until translucent, about 2-3 minutes.
Add garlic and cook for 30 seconds until fragrant.
Pour in vegetable or seafood stock and saffron with its soaking liquid.
Bring to a simmer and reduce by half, about 5 minutes.
Add heavy cream and lemon zest, then simmer gently until slightly thickened, about 8-10 minutes.
Season with salt and white pepper to taste. Keep warm over low heat.
For the Seared Scallops:
Thoroughly pat scallops dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over high heat until almost smoking.
Add scallops to the pan, making sure not to overcrowd (cook in batches if necessary).
Sear scallops without moving them for 2-3 minutes until a golden crust forms.
Add butter to the pan, then flip scallops and cook for another 1-2 minutes.
Drizzle with fresh lemon juice and remove from heat immediately.
To Serve:
Twirl linguine onto plates.
Place seared scallops on top of pasta.
Drizzle with saffron cream sauce.
Garnish with additional basil leaves and lemon zest if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 580 kcal | Servings: 4 servings