Ingredients for 4 servings
- 20 scallop meats
- 2 shallots
- 1 pinch of saffron threads
- 3 teaspoons of dehydrated fish stock
- 10 cl (0.4 cup) of dry white wine
- 50 g (1.75 oz) of butter
- 20 cl (0.8 cup) of heavy cream
- salt pepper
Recipe: Scallops with Saffron Cream
Prep
20 min
Cook
10 min
Total
30 min
Servings
4 serv.
Scallops cook 30 seconds per side in brown butter. Here they're glazed with saffron cream: saffron soaks 15 minutes, then joins a shallot and white wine reduction. 15 minutes prep, 10 minutes cooking. Serve immediately on hot plates.
Step-by-step directions
1 Soak the saffron threads for 15 minutes in 5 cl (1.7 fl oz) of lukewarm water
2/Melt the butter in a pan over high heat. When it stops foaming, sear the scallops 30 seconds on each side - Remove and set aside on a plate.
3/Peel and finely chop the shallots then sweat them without browning in the same pan.
Sprinkle with fish stock, pour in the white wine and the saffron with its soaking water: season with pepper - Let simmer uncovered until the liquid has almost completely evaporated.
4/Add the cream then the scallops and let the sauce thicken, but not too much, it should be creamy.
5/Distribute the scallops in hot plates, coat with sauce, you can optionally sprinkle with chopped chives.
Serve immediately.
Chef Patrick's Comment
The saffron threads can be placed in the hot white wine, in my opinion the fish stock is not essential.
Frequently asked questions
Can saffron be replaced with something else?
Saffron has no real substitute. In a pinch, a pinch of smoked paprika adds colour, but won't taste the same. Otherwise, serve the cream alone, it's enough.
How do I prevent scallops from releasing water?
Pat them completely dry before cooking. High heat, hot butter. Thirty seconds per side is enough, no more. Remove them as soon as they're golden, don't let them rest in the pan.
Can scallops be prepared ahead of time?
Make the sauce up to 2 hours before, keep it chilled. Cook the scallops at the last minute: 2 minutes total. It's quick by design. Have hot plates and butter ready.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.