Recipe: Scallops with Saffron Cream

Name: Saint-jacques à la crème safranée
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 20 noix de coquilles Saint-Jacques2 échalotes1 pincée de filaments de safran3 cuillers à café de fumet de poisson déshydraté10 cl de vin blanc sec50 g de beurre20 cl de crème liquidesel poivre

By NOUCHE84 ★ ★ ★ ★ ★ 5/5 (4 reviews) Starters

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

20 scallop meats
2 shallots
1 pinch of saffron threads
3 teaspoons of dehydrated fish stock
10 cl of dry white wine
50 g of butter
20 cl of heavy cream
salt pepper

Step-by-step directions

1/Soak the saffron threads for 15 minutes in 5 cl 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.