Tapas - Scallops in Saffron & Rioja Wine Sauce

Total Time
3mins
Prep 1 min
Cook 2 mins

Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.

Ingredients Nutrition

Directions

  1. In a saute pan over medium high heat, add olive oil and butter.
  2. When butter melts, add the shallots, saute for 30 seconds.
  3. Add the scallops and wine.
  4. Turn scallops and add saffron.
  5. Season with salt.
  6. Cook until scallops are golden brown, about 30 seconds to 1 minute.
  7. Remove from heat and serve hot.
Most Helpful

5 5

WOW! This was wondeful! I like to try new recipes with ingredient combinations I haven't had before - scallops, red wine and saffron - what a combo! I doubled the recipe to serve as an entree with brown rice. I didn't have shallots, so I substituted half an onion (for the double recipe) and it was fine. I made Auberge Creamed Carrots for a vegetable. The cooking time was right-on also. My wife is very picky about overcooked seafood = she loved it also and thought it was cooked just right! A wondeful dinner - thanks CountryLady!

1 5

Made this for tapas night and it was a big disappointment, neither myself or guests liked it. I am not sure if I did something wrong, the quality of my scallops, just not sure. I don't think I would make again-sorry

5 5

Wow these were very yummy. Mine came out purple hahaha. I wonder if I should have seared the scallops first or if it was just the type of wine being used. I served this up with some jasmine rice (with a little tiny bit of saffron cooked into it). I can't wait to experiment a little with this recipe.