PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE
Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer
Time 7m
Number Of Ingredients 7
Steps:
- Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
- Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
- Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
- Cook over a medium high heat for 1 1/2 minutes until golden brown.
- Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
- Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
- Turn the heat to high and add the wine to the pan.
- Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
- Stir well and whisk in the remaining butter (1/4 stick/30 g).
- Once this has melted add the cream and whisk until slightly reduced and thickened.
- Return the scallops to the pan and serve garnished with parsley.
Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving
PAPPARDELLE IN SAFFRON CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings (as an appetizer)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
- Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
SAFFRON CREAM SAUCE
Thick, rich, and luscious, this saffron cream sauce is the ultimate luxurious comfort food. Try it over your favorite seafood or pasta dish.
Provided by Gretchen
Time 20m
Number Of Ingredients 11
Steps:
- Prepare the saffron and make a roux. Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt, and saute until translucent. Add the garlic and continue cooking until just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, about 3 minutes.
- Finish the sauce. When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking; the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary, and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.
Nutrition Facts : Calories 209 kcal, Carbohydrate 7 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 219 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
SCALLOPS WITH SAFFRON CREAM SAUCE
This sauce will pair well with chicken, shrimp, or fish, too.
Provided by NecessaryIndulgences.com
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a pan.
- Add the chopped shallot and sauté until soft.
- Add the minced garlic, lemon juice, and about a handful of chopped chives.
- Combine all of the ingredients and then add the heavy cream.
- Whisk until it starts to thicken.
- Add the saffron.
- Whisk the sauce and simmer until it thickens a little more.
- Taste the sauce and add salt and pepper, if needed.
- Turn off the heat and set the sauce aside while you cook the scallops.
- Wash and dry the scallops.
- Remove the "catch" muscle attached to the side.
- Season the scallops with salt and pepper and add them to a hot pan.
- Cook them for 1-2 minutes on each side.
- Reheat the saffron sauce, if needed.
- Spoon some of the sauce on a plate and top with the cooked scallops.
- This sauce will serve 4-6.
SAUTéED SHRIMP IN CREAMY SAFFRON SAUCE
Steps:
- Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine
- Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper
- Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl
- Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette, enjoy!
BUTTER SAFFRON SAUCE
This elegant butter sauce with a touch of saffron is both a beautiful and flavorful sauce. It is delicious served with chicken medallions and rice, or mashed potatoes.
Provided by Divinity Turley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
- Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.
Nutrition Facts : Calories 516 calories, Carbohydrate 6.7 g, Cholesterol 152.7 mg, Fat 51.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 32.2 g, Sodium 65.9 mg, Sugar 1.3 g
SALMON WITH SAFFRON CREAM SAUCE
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn't worth it. I think this was nicer and much, much quicker - so try and see if you agree ;-).
Provided by Peter J
Categories Australian
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
- Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
- Microwave on high for 3 minutes.
- WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
- Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
- Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
- Rub olive oil over the salmon and sprinkle with pepper.
- Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
- Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.
Nutrition Facts : Calories 386.1, Fat 18, SaturatedFat 5.1, Cholesterol 127.5, Sodium 213.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 51.9
FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE
This recipe has the most amazing saffron sauce! Although it calls for shiitake mushrooms, I've made this with Oyster mushrooms and it is equally good, but you need to add some color. Red or orange bell pepper, julienne usually does the trick. Portobellas are good too. I always reduce the amount of heavy cream in this (by half!). If you don't have fettuccine, this is really good with bowtie pasta. An oaky chardonnay goes well with this. From Food & Wine, Pasta.
Provided by Jostlori
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
- Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
- While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
- Add the wine and saffron and boil for 2 mintues.
- Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
- If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
- Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.
Nutrition Facts : Calories 1074.1, Fat 68.8, SaturatedFat 37.7, Cholesterol 270.9, Sodium 866.1, Carbohydrate 82.2, Fiber 7.2, Sugar 6.7, Protein 21.6
MUSSELS WITH SAFFRON CREAM
Steps:
- Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
- Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
- Stir parsley into broth and pour over mussels.
SAFFRON CREAM SAUCE
Categories Fish
Number Of Ingredients 9
Steps:
- Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes. Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong. Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity. Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.
More about "saffron cream sauce food"
SAFFRON SAUCE RECIPE - TROUT OR SALMON WITH ORANGE-SAFFRON ...
From honest-food.net
5/5 (4)Total Time 30 minsCategory Main CourseCalories 510 per serving
- Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. Return it to the pot and turn the heat to low. Add salt to taste and keep warm, but don't boil it.
- Cook in the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add the splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.
- Sear the fish by heating the remaining butter in a pan large enough to hold the fish -- if you don't have such a pan, put a baking sheet in the oven and set the oven to 200°F so you can keep the fish warm as you do this in batches. Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical trout fillet (like you see in the picture) or to medium if you are working with a thicker piece of fish.
- Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Do this constantly for 90 seconds, then give it a rest. Thin pieces of trout will only need this quick basting to cook through, but thicker pieces of fish will need a second or even third round of basting. When you are done basting, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.
SAFFRON SAUCE - KITCHEN GEEKERY
From kitchengeekery.com
Cuisine Middle EasternCategory Side DishServings 4Total Time 20 mins
- Fill a jug or glass with 50ml/2fl oz. of water, and add a pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
- Add the white wine to a pan and simmer over a medium heat. Reduce the white wine down to a tablespoon or too.
- Add the double cream, a small pinch of salt and the saffron infused water to the pan - by now the water should be a golden yellow. .Make sure to include all of those expensive saffron threads, they still are flavour (and colour) packed!
SEARED HALIBUT WITH CREAMY SPICY SAFFRON SAUCE - GOOD ...
From gooddecisions.com
Estimated Reading Time 1 min
SAFFRON CREAM SAUCE RECIPE BY RUHANA EBRAHIM - HALAAL RECIPES
From halaal.recipes
5/5 (1)Category Savouries, Sauces, Ramadhaan, Eid
VEGETABLES IN SAFFRON CREAM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 55 minsCholesterol 92.08 mgCalories 416 per serving
10 BEST SAFFRON SAUCE PASTA RECIPES | YUMMLY
From yummly.com
SAFFRON CREAM SAUCE - READY TO EAT CANNED FOOD – JYOTI ...
From jyotifoods.com
MUSSELS IN A SAFFRON-CITRUS CREAM SAUCE RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category ShellfishServings 4-6Total Time 40 mins
- In a large, wide saucepan, combine the wine, thyme and garlic with 1 1/4 cups of water and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pan a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl. Discard any mussels that do not open.
- Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pan and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
- Add the cream, citrus zests and saffron and bring to a boil. Reduce the heat and simmer until slightly thickened, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.
LOBSTER PASTA WITH SAFFRON CREAM SAUCE » SEA SALT SAVORINGS
From seasaltsavorings.com
Servings 2Calories 1306 per servingCategory Main Course
- Cook the lobster. Bring a large pot of generously salted water to a roaring boil. Place the lobster in the pot head first and cook for 12-15 minutes (8-10 lbs per lb). Remove the lobster from the water and crack the shell to remove the meat. Rough chop the lobster into bite sized pieces. Set it to the side.
- Cook the pasta. While the lobster cooks, bring a large pot of salted water to a roaring boil. Cook the pasta to al dente according to package instructions. Drain the pasta, then set it to the side.
- Make the saffron cream sauce. Melt the butter over medium heat in a large pan. Add the chopped shallots and garlic cloves to the pan and sautè them for 2 minutes. Add the white wine and lemon juice and simmer for 2 minutes. Add the heavy cream, lemon zest, saffron, and salt to the pan and bring it to a simmer.
- Combine the ingredients. Add the pasta and lobster to the pan and toss so everything is evenly coated. Serve and mangia!
ELEGANT AND EASY CREAMY SAFFRON PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.3/5 (3)Total Time 12 minsCategory MainCalories 813 per serving
LIGURIAN SEAFOOD STEW WITH A BASIL SAFFRON CREAM SAUCE ...
From askchefdennis.com
5/5 (6)Total Time 40 minsCategory EntreeCalories 1413 per serving
- cut vegetables and place in roasting pan with olive oil, salt and pepper to taste and toss to coat with oil and seasonings
- place flounder on baking pan drizzle with olive oil, sea salt and pepper, add a little water to the pan and bake for 20 minutes
TUSCAN CHICKEN WITH SAFFRON CREAM SAUCE (AUTHENTIC RECIPE)
From vikalinka.com
5/5 (7)Category Main CourseCuisine ItalianCalories 643 per serving
- Meanwhile season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
- Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.
QUICK & EASY TAGLIARINI WITH SAFFRON CREAM SAUCE - ERREN'S ...
From errenskitchen.com
4.8/5 (11)Total Time 15 minsCategory MainCalories 964 per serving
SAFFRON SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.25
- Melt butter in a large skillet; add shallots, and saute 2 to 3 minutes or until tender. Stir in champagne, and cook 7 to 9 minutes or until reduced by half. Stir in whipping cream, salt, pepper, and saffron; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 minutes.
COOKING WITH SAFFRON- SAFFRON CREAM SAUCE OVER SOLE ...
From pastaonthefloor.com
Estimated Reading Time 2 mins
LINGUINE WITH FRIULANO-SAFFRON CREAM SAUCE
From readersdigest.ca
Category Main CoursesEstimated Reading Time 30 secs
LOBSTER RAVIOLI WITH SAFFRON CREAM ... - LET'S COOK SOME FOOD
From letscooksomefood.com
5/5 (1)Category RavioliCuisine ItalianTotal Time 25 mins
TASTETORONTO | GNUDI WITH SAFFRON CREAM SAUCE AND SPINACH
From tastetoronto.com
Cuisine ItalianCategory Main DishesServings 4Total Time 29 mins
LEMONY SAFFRON CASHEW "CREAM" SAUCE — PLANTSCRIPTS
From plantscripts.recipes
Estimated Reading Time 3 mins
SAFFRON CREAM PASTA – ZARAN SAFFRON
From zaransaffron.com
Estimated Reading Time 4 mins
SALMON SAFFRON RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY SAFFRON SAUCE RECIPES
From tfrecipes.com
MONKFISH WITH SAFFRON CREAM SAUCE
From johnpleshettemealoftheweek.com
10 BEST SAFFRON CREAM SAUCE FISH RECIPES - YUMMLY
From yummly.com
TASTETORONTO | MUSSELS IN SPICY SAFFRON CREAM BROTH
From tastetoronto.com
SAFFRON SAUCE > START COOKING
From startcooking.com
SALMON WITH SAFFRON CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SAFFRON CREAM SAUCE RECIPES – JYOTI NATURAL FOODS
From jyotifoods.com
SEAFOOD FETTUCINI WITH SAFFRON TOMATO CREAM SAUCE
From lifeofspiceboulder.com
SAFFRON CREAM SAUCE – COOKERYSKILLS
From cookeryskills.com
10 BEST SAFFRON CREAM SAUCE FISH RECIPES - YUMMLY
From yummly.co.uk
BEST SAFFRON CREAM SAUCE RECIPES
From tfrecipes.com
SAFFRON AND CREAM SAUCE RECIPES (10) - SUPERCOOK
From supercook.com
SALMON WITH SAFFRON CREAM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
SALMON WITH SAFFRON CREAM SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
SEAFOOD IN SAFFRON SAUCE - JACQUES HAERINGER
From chefjacques.com
SAFFRON CREAM PASTA | SALT SISTERS NATURAL SEA SALT
From saltsisters.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love