Scallops with Saffron Cream Sauce
Author: NecessaryIndulgences.com
- 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
- 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.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/10/scallops-saffron-cream-sauce/
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