Pan-Seared Scallops with Saffron Cream Sauce 🐚✨
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Scallops
12 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
For the Saffron Cream Sauce
1 tablespoon olive oil
1 small shallot, finely chopped
1/2 cup dry white wine
1 cup heavy cream
A pinch of saffron threads
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Scallops
Pat Dry: Rinse the scallops under cold water and pat them dry with paper towels. This helps achieve a good sear.
Season Scallops: Season both sides of the scallops with salt and pepper.
Sear the Scallops
Heat Oil: In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan.
Cook Scallops: Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove them from the skillet and set aside.
Make the Saffron Cream Sauce
Sauté Shallots: In the same skillet, add olive oil and chopped shallot. Sauté for about 1-2 minutes until translucent.
Add Wine: Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until reduced by half.
Add Cream and Saffron: Stir in the heavy cream and saffron threads. Season with salt and pepper. Allow the sauce to simmer for another 3-5 minutes until thickened slightly.
Combine and Serve
Return Scallops: Add the seared scallops back to the skillet, spooning some sauce over them. Heat through for about 1-2 minutes.
Plate: Serve the scallops drizzled with saffron cream sauce and garnish with fresh parsley.
Tips and Variations
Pairing: Serve with a side of risotto, pasta, or steamed vegetables to complement the dish.
Wine Pairing: Enjoy with a glass of dry white wine, such as Sauvignon Blanc or Chardonnay.
Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Indulge in this elegant pan-seared scallops with saffron cream sauce for a special occasion! 🍽️