SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE
This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.
Provided by Midwest Maven
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
- Take the saffron threads out of the skillet and set aside.
- Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
- Transfer the scallops to a warm dish and keep covered.
- Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
- Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
- Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
- Return the scallops to the pan and stir until just heated through.
- Transfer to plates and garnish with parsley. Enjoy :).
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Rahul Dhar
r.dhar19@hotmail.frThe scallops were a bit rubbery.
Tanka Oli
oli.tanka97@yahoo.comI made this dish for my family and they loved it! The scallops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Gideon Tetteh
gtetteh@gmail.comThe champagne sauce was a bit too strong for my taste.
ZeMikael Kebede
kebede@yahoo.comThis is a great recipe for a special occasion. The scallops are cooked to perfection and the sauce is divine. I highly recommend this recipe.
Kimberly Wilson
w.k@hotmail.comThe scallops were a little bland, but the sauce was good.
Dona Bockelman
d.b@aol.comThis dish was absolutely delicious! The scallops were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Michael Sievers
m-s14@yahoo.comThe scallops were a little overcooked, but the sauce was great.
TSG gamer
tsg-gamer97@yahoo.comI've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the sauce is amazing. I highly recommend this recipe.
W Little
lw@yahoo.comMeh.
Penelope R
r_p@yahoo.comThis is one of my favorite recipes. It's so easy to make and always turns out delicious. The scallops are always cooked perfectly and the sauce is divine.
Mercy Linnet
m-l37@hotmail.comThe champagne sauce was a bit too rich for me, but the scallops were cooked perfectly.
Gavin Gasior
gavin-gasior@yahoo.comI made this dish for a dinner party and it was a huge hit! Everyone loved the scallops and the sauce. I will definitely be making this again.
jennifer Bailey
j_bailey55@yahoo.comThe sauce was a little too heavy for my taste, but the scallops were cooked nicely.
Siraji Juma
j.s31@yahoo.comThese scallops were cooked to perfection! The saffron sauce was light and flavorful, and the champagne added a touch of elegance. I was really impressed with how easy this dish was to make. It's definitely a keeper!