Print

Seared Scallops with Saffron Cream Sauce

Seared Scallops with Saffron Cream Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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 Scale
  • 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

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. 

Find it online: https://beachgirlgrills.com/seared-scallops-with-saffron-cream-sauce/