Imagine a dish that transforms humble scallops into a gourmet masterpiece that will make your taste buds dance with delight! This French-inspired Main Scallops with Saffron and Cream recipe is not just a meal, it's a culinary journey that promises to elevate your cooking skills and impress even the most discerning food lovers. With its golden-seared scallops bathed in a rich, aromatic saffron cream sauce, this recipe is your ticket to creating a restaurant-worthy dinner right in your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 8 large scallops
- 1 cup heavy cream
- 1/4 teaspoon saffron threads
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. This step is important to ensure a good sear when cooking.
- In a small bowl, combine the heavy cream and saffron threads. Allow the saffron to steep in the cream for about 10 minutes. This will help release the saffron's flavor and color into the cream.
- While the saffron is steeping, season the scallops with salt and pepper on both sides. This will enhance their natural flavor.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Allow the butter to melt and start to foam, but be careful not to let it brown.
- Once the butter is hot, carefully add the scallops to the skillet. Make sure not to overcrowd the pan; if necessary, cook them in batches. Sear the scallops for about 2-3 minutes on one side without moving them, until they develop a golden crust.
- Using tongs, gently flip the scallops and cook for an additional 2-3 minutes on the other side. The scallops should be opaque and firm to the touch. Remove them from the skillet and set aside on a warm plate.
- In the same skillet, reduce the heat to medium and pour in the saffron-infused cream. Stir gently, scraping up any browned bits from the bottom of the pan. Allow the cream to simmer for about 2-3 minutes, or until it thickens slightly.
- Once the sauce has thickened, taste and adjust the seasoning with additional salt and pepper if necessary.
- To serve, place the scallops on plates and generously spoon the saffron cream sauce over them. You can garnish with fresh herbs or a sprinkle of extra saffron if desired.
- Enjoy your exquisite Main Scallops with Saffron and Cream, a delightful French dish perfect for a special occasion or a romantic dinner!
Tips
- • Always use fresh, dry-packed scallops for the best sear and flavor • Pat scallops completely dry before cooking to achieve a beautiful golden crust • Use a heavy-bottomed skillet for even heat distribution • Don't overcrowd the pan - cook scallops in batches if needed • Watch the cooking time carefully; scallops can become rubbery if overcooked • Use medium-high heat to get that perfect golden exterior while keeping the inside tender • Let the saffron steep in cream for at least 10 minutes to maximize its flavor and color • Serve immediately for the best taste and texture
Nutrition Facts
Calories: 600kcal
Carbohydrates: 3g
Protein: g
Fat: 56g
Saturated Fat: g
Cholesterol: 240mg
