Scallops In Saffron Sauce Recipe

Scallops In Saffron Recipes

Ingredients :

16 large scallops with roe attached

140 ml water

140 ml white wine

1 shallot, roughly chopped

bouquet garni (1 bay leaf, 1 sprig fresh thyme, 3 parsley stalks)

6 black peppercorns

pinch salt

Sauce :

few strands saffron, soaked in 60 ml or 4 tbsp hot water

340 ml heavy cream

45 ml chopped parsley

salt and pepper

Method :
  1. Place the scallops in a large, shallow pan with the water, wine shallot, bouquet garni and peppercorns.
  2. Cover the pan and bring the liquid almost to the boil.
  3. Take off the heat and leave covered for 10-15 minutes.
  4. The scallops should cook in the heat of the liquid.
  5. If the scallops are just firm to the touch remove them to a plate and keep warm.
  6. Strain the saffron cooking liquid into a small saucepan.
  7. Bring the liquid to the boil and allow to boil rapidly to reduce by about half.
  8. Add the saffron and the soaking liquid, double or heavy cream, chopped parsley, salt and pepper to the saucepan.
  9. Bring the sauce back to the boil and allow to bubble until the cream thickens slightly.
  10. Pour over the scallops to serve.
  11. Serve as a starter or appetizer or with rice or pasta as a light main course.

Note :

Ready made bouquets garni are available in spice sections of supermarkets.

Serves 4 - 6


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