Scallops in Saffron Sauce

READY IN: 1hr 20mins




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