SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
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Md Miskat
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but still easy to make.
Idc Iguess
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious.
M-ikram-816
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing.
Frey Ok
[email protected]I love the combination of flavors in this dish. The saffron and scallops complement each other perfectly.
HAMZA FINGER
[email protected]I'm a beginner cook and this recipe was easy to follow. The scallops were cooked perfectly.
Biruk Hailu
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious.
Ojoade Adegoke
[email protected]I've made this dish several times and it's always a hit. My friends and family love it.
Jasneet Sandhu
[email protected]This is a great recipe for a date night. It's elegant and impressive, but still easy to make.
Rosie Theriviter
[email protected]I'm not a fan of scallops, but I loved this dish. The saffron sauce really made the difference.
Bertha Banda
[email protected]I'm allergic to saffron, but I was able to substitute turmeric and it still turned out great.
Kanyi Alex
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Meer Usama Baloch
[email protected]5 stars! This is one of my favorite recipes.
Dawn Tatenda
[email protected]This dish is definitely a keeper. It's easy to make and always impresses my guests.
It's Ismail Ahmed
[email protected]The saffron sauce is a bit too rich for my taste, but the scallops were cooked perfectly.
Sheikh NAYEEM
[email protected]I love the vibrant color of the saffron sauce. It really makes the dish look special.
Esther Shish
[email protected]Followed the recipe exactly and it turned out perfectly. The scallops were cooked evenly and the sauce was smooth and flavorful.
Sajib Khan Sajib Khan
[email protected]I'm not usually a fan of seafood, but this dish changed my mind. The scallops were tender and juicy, and the saffron sauce was amazing.
Rabbi Rabi
[email protected]This dish was a hit at my dinner party! Everyone loved the delicate flavor of the scallops and the creamy saffron sauce.
Nate Hutchison
[email protected]Absolutely delicious! The scallops were cooked perfectly and the saffron sauce was rich and flavorful. I will definitely be making this dish again.