Scallops Luxe in Saffron Cream Sauce

Scallops Luxe in Saffron Cream Sauce


✔️1⁄3 cup White wine
✔️1 teaspoon Saffron threads
✔️1 pound Scallops
✔️ 2 tablespoons Avocado oil
✔️ 1 tablespoon Butter
✔️ 3 cloves Garlic, minced
✔️ 1⁄2 Shallot, finely chopped
✔️ 1⁄2 cup Heavy cream
✔️ 2 teaspoons Tomato paste
✔️ 1 teaspoon Sea salt
✔️ 1 teaspoon Pepper
✔️ 2 teaspoons Parsley, chopped

Preparation: Heat the white wine in a small saucepan over medium-high heat. Once boiling, transfer the wine into a bowl, add the saffron threads, and let steep. This can be done an hour ahead for a more intense flavor.

Cook Scallops: Season the scallops with sea salt and pepper. Heat a skillet over medium-high, add avocado oil, and sauté the scallops for 2 minutes. Flip, add butter, and cook for another minute. Remove scallops and cover loosely with foil.

Sauce Preparation: In the same skillet, add a bit more oil, reduce to medium-low, and sauté shallot and garlic for 2 minutes. Stir in the saffron wine, cooking for 2 more minutes before adding heavy cream and tomato paste. Continue stirring for 3 minutes.

Serve: Season the sauce with salt and pepper to taste. Plate the scallops, pour the saffron sauce over, and garnish with chopped parsley.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal
Servings: 4 servings

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