Description
Indulge in succulent sea scallops pan-seared to perfection and nestled in a velvety saffron-infused cream sauce. This elegant dish is perfect for a romantic dinner or special occasion, combining rich flavors with a touch of luxury.
Ingredients
- 1 lb large sea scallops, side muscle removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon saffron threads
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions
- Pat scallops dry with paper towels and season lightly with salt and pepper.
- In a small bowl, steep saffron threads in 2 tablespoons hot water for 5 minutes.
- Heat a large skillet over medium-high heat. Add butter and olive oil.
- Once butter is foaming, add scallops in a single layer. Sear until golden brown, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add shallot to skillet and cook 1 minute until softened.
- Pour in white wine, scraping up browned bits. Let reduce by half, about 1 minute.
- Add heavy cream and saffron mixture (including liquid). Stir and simmer until slightly thickened, about 2 minutes.
- Stir in lemon juice. Return scallops to skillet, spoon sauce over them, and heat through for 1 minute.
- Serve immediately, garnished with fresh chives.
Notes
You can customize the seasonings to taste. For best results, use dry-packed scallops and pat them very dry before searing to achieve a golden crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American