Tapas - Scallops in Saffron & Rioja Wine Sauce

"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."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by duonyte photo by duonyte
Ready In:
3mins
Ingredients:
7
Yields:
1 tapas
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ingredients

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directions

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

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Reviews

  1. Popcat
    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!
     
  2. Chef BJ in Ramstein
    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
     
  3. Satyne
    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.
     
  4. duonyte
    So good. I made this as a light supper for myself. I love scallops and had never really considered using red wine - so glad I saw this recipe. Next time I may add some chopped fresh thyme, which I think would go very well with these ingredients.
     
  5. jilkat25
    Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make, I'll use giant Diver Scallops ($$$, plus the saffron!) and make them for a first course.
     
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RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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