Seared Scallops with Saffron Cream Sauce

Celebrate the little and big moments with the rich, decadent, bright, yet delicate flavors Seared Scallops with Saffron Cream Sauce brings to the party. Quick cooking scallops combined with a silky-smooth sauce resplendent in shades of sunshine make this dish effortlessly elegant.

Who says you can’t get a little fancy on a weeknight? Sweet and tender scallops require next to zero prep and cook up in minutes. The restaurant quality sauce utilizes just a handful of ingredients and can be prepared either in the same pan as the scallops or even a little ahead of time. This seared scallop recipe is perfect as an appetizer yet just as luxurious as a main. Just pop open the cava and serve it up with a beautiful Mediterranean farro salad and crusty bread to sop up that glorious sauce.

Why You’ll Love This Recipe

• Quick Cooking – Scallops only take about five minutes to cook and require minimal prep. This sauce from start to finish comes together in less than twenty minutes. This is truly a dish that you can entertain with or serve at the holidays yet it’s easy enough for any night of the week. There is nothing like opening the good bottle of wine and treating yourself on a Tuesday, because you deserve it.
• Balance of Flavors – Scallops are truly the sweetest bite of the sea. Their natural sweetness pairs well with the brightness the white wine and lemon brings to this sauce as well as the floral, aromatic note of saffron. Heavy cream adds richness while shallots and garlic keep this sauce savory. Smoked paprika adds a mysterious kiss of something special to both the scallops and the sauce.
• Texture – Sink your fork into a tender, delicate bite of scallop crowned with a golden crispy crust before swirling it around into the velvety saffron cream sauce. Food is as much about texture as it is the play of flavors and these pan seared scallops deliver.

Ingredient Tips

• Sea scallops are fully the star of this dish so here are some tips on what to shop for.
  • You want U10/20 or U10 scallops for this recipe. That means there will be 10-20 scallops per pound, or 10 scallops per pound. They will also be labeled as extra large or jumbo.
  • Always purchase scallops that are dry packed. Dry packed scallops are free of preservatives and chemicals like sodium tripolyphosphate. Wet packed scallops not only are hard to brown, but they shrink when cooked making the tough and less flavorful once cooked.
  • Look for scallops that are individually quick frozen. IQF scallops give you the purest flavor and texture. I always source my scallops from LobsterAnywhere.
• Pick a wine that you enjoy drinking. As the wine reduces down the flavors are going to concentrate. Avoid chardonnays as they tend t be less acidic and a little oaky. Pinot grigio, sauvignon blanc, pinot and Vinho Verde are all great options.
  • If you truly want to make this saffron cream sauce spectacular, try swapping the wine for a little bubbly. I love using cava, a Spanish sparkling wine, for this recipe but sparking white wine, prosecco, and champagne all work. Avoid anything sweet.
• Saffron is a luxury ingredient and a little bit of an investment. I get mine from Spice and Tea Exchange and a little bit will last for several recipes like seafood paella and chicken soup. Because it’s a more expensive item you want to get the most out of it. Don’t skip the step of crushing the threads and allowing them to soak in hot water. This helps the saffron bloom and will not only give you the most flavor but also help develop that gorgeous canary color.

How to Sear Scallops

• Heat your skillet over medium high heat. Add olive oil or a neutral oil with a high smoke point like avocado oil. A cast iron skillet works well for this as it evenly conducts heat.
• Remove the scallops from the refrigerator. If your scallops have a little muscle or tab on their side, pull it off with your fingers. This is called the abductor muscle and gets tough as it cooks. Don’t worry though because it comes off very easily.
• Mix together your sea salt and smoked paprika.
• Pat both sides of your scallops dry. Lightly sprinkle the salt mixture over the top of the scallops.
• Place the seasoned side down in skillet. Be careful not to crowd your pan. It’s better to work in batches.

• Allow the first side to sear for two minutes. You will see the sides start to turn white towards the bottom.
• Lightly season the unseasoned side.
• If they resist when you try to flip them, give them another 30 seconds and then flip.

• Allow the second side to cook for another minute to 90 seconds. Their internal temperature should be between 115-120 degrees. When you feel them they’ll be slightly firm to the touch but still spring back a little. Remove them from the pan.

How to Make Seared Scallops with Saffron Cream Sauce

• Crush the saffron threads between your fingers and place them in a non-reactive bowl. Pour a tablespoon of hot water over them and gently stir. Allow them to sit while you prepare your pan.
• Wipe out the same skillet that you made your scallops in and turn the heat to medium. Add the butter and allow it to melt.
• Add the shallots and let them cook for 3-5 minutes or until they’re transluscent.
• Next add the garlic and a sprinkle of the salt and smoked paprika. Let the garlic cook for one minute until fragrant.
• Pour in the wine and let it come to a simmer. Allow it to cook until it is mostly reduced. This will take about ten minutes.

• Add the cream and the saffron and water mixture and stir to combine. Let the cream sauce simmer for five minutes or until slightly reduced and thickened.
• Remove the sauce from the heat and stir in the lemon juice.
• Taste and adjust for salt if need.
• Pour the sauce through a fine mesh sieve into a saucepan or bowl to strain out the shallots and garlic.
• To plate, spread some of the sauce on a serving platter. Place the scallops on top. Garnish with fresh parsley and lemon zest.

Variations and Serving Suggestions

• This saffron wine sauce is delicious with pasta. Toss the sauce with linguine, tagliatelle, or your favorite pasta before plating the scallops on top.
• Use this saffron cream sauce on other types of seafood. It’s delicious with shellfish like shrimp and lobster, but also good drizzled over fish like halibut or snapper.
• Not a fan of seafood? Try this saffron sauce over grilled asparagus for an elegant side.

Tips From the Beach

• Don’t season your scallops ahead of time. This draws out the moisture and will make it impossible to sear them.
• While there is nothing prettier than a bronze seared scallop, don’t sacrifice the texture for color. If you’re scallops have reached that 155-120 degree mark do not continue to cook them.
• The sauce can be made ahead of time and kept refrigerated for a couple of days in an airtight container. To reheat it place it in a saucepan over low heat, stirring continuously until warmed through.
• Make sure that your skillet is fully heated over medium high heat before adding the scallops. This will sear them instead of steaming them.
• If you plan on making this recipe on the grill set your grill up for two zone cooking, banking your charcoal to one side. This will allow you to move your skillet to a cooler zone if it starts to get too hot.

Looking for more easy weeknight meals? Make sure to check out Pan Seared Fish with White Wine Tomato Sauce, Scallops with Jalapeno Lime Beurre Blanc, and Scallops with Jammy Tomato Caper Sauce.

Seared Scallops with Saffron Cream Sauce

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Celebrate the little and big moments with the rich, decadent, bright, yet delicate flavors Seared Scallops with Saffron Cream Sauce brings to the party.

• Author: Nicole Stover
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Appetizer
• Method: Searing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pound U10 or U10/20 dry packed scallops, side muscle removed
• 1/2 teaspoon fine sea salt or kosher salt
• 1/4 teaspoon smoked paprika
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon unsalted butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 2/3 cup dry white wine such as sauvignon blanc
• 1/2 cup heavy cream
• 1 teaspoon saffron
• 1 tablespoon hot water
• 2 teaspoons fresh lemon juice
• 1/8 cup flat leaf parsley, chopped
• 2 teaspoons lemon zest

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Instructions

1. Add the salt and smoked paprika to a small bowl and mix to combine.
2. Crush the saffron threads between your fingers and add to a separate bowl. Pour the hot water over them and gently stir to combine. 
3. If your scallops have it, remove the side muscle. Thoroughly pat them dry with paper towel.
4. Heat a large cast iron skillet over medium-high heat. Add the oil and allow it to heat until shimmering.
5. Lightly sprinkle the salt and smoked paprika over the top of the scallops. Place the seasoned side down into the skillet. Be careful not to crowd them. It’s better to work in batches.
6. Lightly season the top.
7. Allow the first side to sear for 2 minutes. You will begin to see white creep up on the side.
8. Flip the scallops. If they seem like they’re sticking allow them to cook for another 30 seconds before flipping.
9. Allow the second side to cook for a minute to 90 seconds. They will be firm to the touch but still have spring to them. They should be between 115-120 degrees.
10. Remove the scallops from the skillet and set aside. You can lightly tent them with foil if desired.
11. Wipe out your skillet. Lower the heat to medium and the butter, allowing it to melt.
12. Add the shallots and let them cook for 3-5 minutes until translucent. 
13. Add the garlic and sprinkle a little of the salt and smoked paprika over them. Stir and let cook for 1 minute.
14. Pour in the wine and stir. Let the wine come to a simmer and mostly reduce, about 10 minutes.
15. Add the heavy cream and saffron/water mixture. Stir to combine. Let the sauce come back to a simmer and cook for 5 minutes or until thickened and slightly reduced.
16. Remove the sauce from the heat and stir in the lemon juice. Taste for seasoning. 
17. Pour the sauce through a fine mesh strainer to remove the shallots and garlic.
18. To plate, spread some of the sauce onto a serving platter. Top with the scallops. Garnish with fresh parsley and lemon zest. 

Notes

1. Don’t season the scallops until just before searing.
2. Make sure that you thoroughly pat the scallops dry. This will help them sear.
3. The sauce can be made a day or two in advance. Keep it stored in an airtight glass container or mason jar in the refrigerator. To reheat it add it to a saucepan on low heat and stir continuously until warmed through.
4. Swap out the dry white wine for cava or another type of sparkling wine.
5. This saffron sauce pairs well with other types of seafood and also vegetables such as asparagus. 
6. Make sure that your skillet is fully heated with the oil almost smoking before adding the scallops.
7. Don’t skip the step of blooming the saffron. This will give you the most flavor and color.