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."
photo by Satyne photo by Satyne
photo by Satyne
photo by duonyte photo by duonyte
Ready In:
1 tapas




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  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.


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">
View Full Profile

Find More Recipes