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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:

    30 mins

    5 mins

    25 mins

    Genevieve #2's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
    2. 2
      Season the scallops with salt and pepper.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on January 04, 2009

      15

      Too much onion, sauce wasn't that great. Very disappointed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      55

      Sensational! What saffron contributes to this is worth every dollar!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2006

      55

      I practiced this recipe once and then used it for a dinner party as an appetizer..one large scallop per person. Everyone raved over the recipe. I just wish I had put bread out for the sauce. It is really unbelievably good! Some guests used it on top on the main course tenderloin and it was delicious. I found the fish stock at Whole Foods.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scallops in Saffron Sauce

    Serving Size: 1 (197 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 237.7
     
    Calories from Fat 120
    50%
    Total Fat 13.4 g
    20%
    Saturated Fat 5.4 g
    27%
    Cholesterol 64.9 mg
    21%
    Sodium 222.3 mg
    9%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.5 g
    2%
    Protein 20.0 g
    40%

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