Scallops in Saffron Sauce

Scallops in Saffron Sauce

serves 4


  • 12 scallops

  • 1 carrot, diced

  • 1 scallion, thinly sliced

  • 3/4 cup dry white wine

  • 1/4 cup butter, cut into pieces

  • 1 tablespoon heavy cream

  • pinch of saffron threads

  • salt

  • a little chopped parsley

4 scallop shells or individual gratin or serving dishes


Put the carrot, scallion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to a boil and simmer for 10 minutes. Add the scallops and cook for a fruther 4 minutes. Remove the scallops witha a slotted spoon, halve them, place in the half-shells and keep warm. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops, garnish with parsley.

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