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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Muniah Jeewantee
[email protected]This recipe is a bit pricey, but it's worth the splurge for a special occasion.
Susu Hamudi
[email protected]I'm allergic to shellfish, so I used shrimp instead. The dish was still very good.
ARandomBoy
[email protected]I'm not a fan of saffron, so I substituted it with turmeric. The dish still turned out great!
THARU Gamer
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious and sure to impress your guests.
tuashin sheak
[email protected]I would recommend using a good quality champagne for this recipe. It really makes a difference in the flavor of the sauce.
Astoria Greengrass
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The scallops were tender and juicy and the sauce was rich and flavorful.
pearl obisesan
[email protected]I'm not sure what I did wrong, but the scallops turned out rubbery. The sauce was good though.
Bashir Goniari
[email protected]I made this dish for my husband's birthday and he loved it! He said it was the best scallops he's ever had.
Kittty Kitty
[email protected]This recipe was a bit too complicated for me. I ended up with a sauce that was too salty and the scallops were overcooked.
Kerry Bohannon
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The sauce was creamy and flavorful and the scallops were cooked perfectly.
Joseph Avila
[email protected]The scallops were a bit pricey, but they were worth it. The dish was easy to make and the results were stunning.
Kartik Thakur
[email protected]This recipe is a keeper! The scallops were cooked perfectly and the sauce was incredible. I served it with roasted vegetables and it was a delicious and elegant meal.
Billo rani
[email protected]The sauce was too thick for my taste. I would recommend using less cornstarch or flour.
Pabitra Chaudhary
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the scallops and the sauce. I will definitely be making this again!
No Love Shadin
[email protected]This dish was a disappointment. The scallops were tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Donavan Colella
[email protected]The scallops were a bit overcooked, but the sauce was excellent. I will try again with a lower heat setting.
D&E Edits
[email protected]This recipe was easy to follow and the results were impressive. The scallops were cooked evenly and the sauce was rich and flavorful. Will definitely make this again!
Ayub Jin
[email protected]OMG! This dish was a hit with my family! The scallops were seared perfectly and the champagne saffron sauce was divine. I will definitely be making this again!