Best 2 Tapas Scallops In Saffron Rioja Wine Sauce Recipes
Embark on a culinary journey to the vibrant streets of Spain with our tantalizing Tapas Scallops in Saffron Rioja Wine Sauce recipe. These tender scallops are delicately seared and nestled in a velvety sauce infused with the rich flavors of saffron and Rioja wine, creating a symphony of flavors that will transport your taste buds to the heart of Madrid. Our collection also features a delightful selection of tapas recipes, including savory patatas bravas, crispy croquetas de jamón, and the classic tortilla de patatas. Each dish is a celebration of Spanish cuisine, offering a unique taste of the country's culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE
Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer
Time 7m
Number Of Ingredients 7
Steps:
- Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
- Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
- Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
- Cook over a medium high heat for 1 1/2 minutes until golden brown.
- Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
- Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
- Turn the heat to high and add the wine to the pan.
- Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
- Stir well and whisk in the remaining butter (1/4 stick/30 g).
- Once this has melted add the cream and whisk until slightly reduced and thickened.
- Return the scallops to the pan and serve garnished with parsley.
Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving
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.
Tips:
- Use top-quality saffron. Saffron is the star of this dish, so it's important to use the best quality saffron you can find. Look for saffron that is a deep red color and has a strong aroma.
- Don't overcrowd the pan. When searing the scallops, don't overcrowd the pan or they will steam instead of sear. Cook them in batches if necessary.
- Cook the scallops until they are just cooked through. Scallops are very delicate and can easily be overcooked. Cook them just until they are opaque and slightly firm to the touch.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. They can be kept warm in a low oven for a few minutes, but don't let them sit for too long or they will become tough.
Conclusion:
This recipe for tapas scallops in saffron Rioja wine sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and then simmered in a rich and flavorful sauce made with saffron, Rioja wine, and shallots. Serve the scallops with crusty bread or rice and enjoy!
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