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Scallops Luxe in Saffron Cream Sauce

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A luxurious dish featuring seared scallops in a rich, aromatic saffron cream sauce, perfect for special occasions or an elegant weeknight meal.

Ingredients

⅓ cup white wine

1 teaspoon saffron threads

1 pound dry-packed scallops

2 tablespoons avocado oil

1 tablespoon butter

3 cloves garlic, minced

½ shallot, finely chopped

½ cup heavy cream

2 teaspoons tomato paste

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons fresh parsley, chopped

Instructions

  1. In a small saucepan, bring the white wine to a gentle boil. Pour into a bowl and add saffron threads. Let steep for at least 15 minutes.
  2. Pat scallops dry with paper towels. Season both sides with sea salt and black pepper.
  3. Heat avocado oil in a skillet over medium-high heat until shimmering. Add scallops without crowding. Sear 2 minutes until golden brown.
  4. Flip scallops, add butter, and cook 1 more minute. Remove scallops and tent with foil to keep warm.
  5. In the same skillet, sauté shallot and garlic over medium-low heat for about 2 minutes until softened.
  6. Add saffron-infused wine, stir and reduce slightly for about 2 minutes.
  7. Add heavy cream and tomato paste, stirring until smooth. Simmer for 3 minutes until sauce thickens.
  8. Season sauce with sea salt and black pepper to taste.
  9. Plate scallops, spoon saffron cream sauce over them, and garnish with chopped fresh parsley.

Notes

  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
  • For a dairy-free option, substitute heavy cream with coconut cream and butter with dairy-free alternatives.
  • Additional herbs like thyme or tarragon can be added for extra flavor.
  • Serve scallops over sautéed spinach or roasted asparagus for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently on the stovetop; avoid microwaving to prevent overcooking.

Nutrition

Find it online: https://recipesbyjanet.com/scallops-luxe-in-saffron-cream-sauce/