Saturday, April 13, 2013

Saffron & Scallop Splurge

We had an adventure at the aquarium today so it made sense to have some seafood tonight. This recipe had caught my eye. It seemed like a very luxurious, splurge-type recipe due to the cost of ingredients and all that butter and cream! Luckily Mr. Lawyer gifted me some saffron for Christmas. I had been looking for an excuse to use it and today just happened to be a special anniversary, our five year frisbee date! So bring on the saffron and calories!
The saffron had an interesting earthy taste to it. The scallops were delicious but I feel that scallops are always delicious no matter how you cook them. I love ordering them when we're out. No complaints with this recipe!
Scallops in Saffron Cream Sauce
(Pinterest find! from bell'alimento)
6 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
12 large sea scallops, patted dry
1 cup dry white wine
2 tablespoons heavy whipping cream
pinch of saffron threads
1. Melt 2 tablespoons butter and olive oil in a nonstick pan. Add scallops. Season tops with salt and sear well on both sides. Careful to turn only once. Remove scallops from pan and keep warm.
2. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
3. Return scallops to pan. Turn to coat. Serve immediately.
So fancy!

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