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    You are in: Home / Recipes / Scallops in Saffron Sauce Recipe
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    Scallops in Saffron Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    love4culinary's Note:

    This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!

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    Ingredients:

    Servings:

    Units: US | Metric

    Saffron Sauce

    Directions:

    1. 1
      Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
    2. 2
      Remove beans with a slotted spoon, put in a strainer run under cold water.
    3. 3
      Add peas to the boiling water and cook in the same way you cooked the beans.
    4. 4
      Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
    5. 5
      Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
    6. 6
      Season with salt and pepper to taste.
    7. 7
      Remove the pan from the heat.
    8. 8
      Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
    9. 9
      Preheat your oven to 475 degrees F.
    10. 10
      Now you want to prepare the sauce.
    11. 11
      First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
    12. 12
      Then combine shallots, white wine and vinegar in another small saucepan.
    13. 13
      Cook over medium heat until all liquid has evaporated.
    14. 14
      Whisk in the cream, lower the heat and simmer to reduce the cream by half.
    15. 15
      Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
    16. 16
      Season with salt and pepper and then stir in the saffron.
    17. 17
      Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
    18. 18
      Next you want to season the sliced scallops with salt and pepper.
    19. 19
      Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
    20. 20
      To serve, arrange a crown of lettuce on a serving platter.
    21. 21
      Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
    22. 22
      Spoon the sauce over and garnish with fresh parsley.

    Ratings & Reviews:

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    Nutritional Facts for Scallops in Saffron Sauce

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 474.3
     
    Calories from Fat 363
    76%
    Total Fat 40.4 g
    62%
    Saturated Fat 25.1 g
    125%
    Cholesterol 126.9 mg
    42%
    Sodium 134.0 mg
    5%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.3 g
    21%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    white wine vinegar

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