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
SEA SCALLOPS WITH VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 14m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.
PAN SEARED SCALLOPS WITH SAFFRON RICE
Provided by By © 2000 Jane Bonacci, The Heritage Cook. All rights reserved.
Yield 4
Number Of Ingredients 26
Steps:
- Make Saffron Rice: Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over medium-high heat. Stir in remaining rice ingredients. When stock is boiling, stir in the rice. Return to a boil, cover tightly, and reduce heat to low. Cook 12 to 15 minutes or until most of the liquid has been absorbed. Without stirring, turn off the heat and, with the lid on, leave the pot on the burner another 5 to 10 minutes. The residual heat will finish cooking the rice. You can keep the rice warm for an hour or more if you need to hold it. Stir in peas if using. Before serving, fluff with two forks. Adjust seasonings, adding a little salt or another squeeze of lemon juice if needed. While the rice is cooking, saute the scallops and mushrooms: In a large skillet, heat olive oil and butter together over medium-high heat until just starting to smoke. Quickly add half of scallops to pan, flat side down. When the first side is golden brown, flip over and cook for another minute. Transfer to a baking dish. Repeat with remaining scallops, adding more oil or butter if needed. Having a hot pan will give you the best results. Tent scallops with foil to keep warm. In the same skillet, saute mushrooms and shallot in the butter until they release their liquid and some of it has evaporated. You want the mushrooms to still be a little firm. Set on a back burner and cover to keep warm. Make the Butter-Wine Sauce: Heat wine, lemon juice, zest, garlic, shallots, and thyme sprigs in a saucepan over medium-high heat until the liquid boils, then lower the heat to medium-low and continue simmering until the liquid has reduced down to about 2 tbsp, about 10 minutes. (To help know when you've reduced the sauce enough, place 2 tbsp water in a small bowl and use it to estimate the volume.) You can make the sauce to this point and hold it for up to a day. Reheat before continuing. Remove thyme sprigs, reduce the heat to low, and start adding the pieces of butter, one or two at a time, whisking rapidly. As the butter melts, add more pieces whisking constantly. When you only have a few pieces left, remove pan from heat and whisk in the last few pieces. The finished sauce should be thick and smooth. Season to taste with salt. Add scallops to sauce to reheat them. To Plate: Place a mound of rice in center of plate and top with scallops. Pour sauce around the edge of plate and scatter mushrooms over the top. Decorate with a sprig of thyme if you like. Serve hot.
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.
SCALLOPS IN VERMOUTH-CREAM SAUCE
This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.
Provided by Jajaja
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Coat the scallops with flour, dusting off excess.
- Melt the butter in a large skillet over medium heat.
- Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
- Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
- Bring to a boil and reduce the volume of liquid by half.
- Stir in cream, salt, and pepper and turn heat down to low.
- Add the scallops back to the pan and cook till heated through.
SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS
Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
- Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
SHOW-STOPPER SEARED SCALLOPS WITH LEMON SCENTED BREAD CRUMBS AND FETTUCCINE WITH SAFFRON AND ASPARAGUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
- While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
- While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
- Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.
SEA SCALLOPS WITH VERMOUTH
Make and share this Sea Scallops with Vermouth recipe from Food.com.
Provided by Summer Breeze
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium high heat.
- Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan.
- Cook shallots in oil a minute or so.
- Add artichoke hearts and toss to heat through.
- Season artichokes with salt and pepper and combine with parsley and capers.
- Transfer artichokes to a serving dish.
- Wipe out pan and return to the heat, raising heat a bit.
- Season drained and trimmed scallops with salt and pepper.
- Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan and sear in a single layer, causing them to carmelize, 2 minutes on each side.
- Add vermouth and cook out the alcohol, 1 to 2 minutes.
- Arrange scallops in vermouth over the top of the artichokes and serve.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 1.5, Cholesterol 19.8, Sodium 415.5, Carbohydrate 24.9, Fiber 11, Sugar 2, Protein 17.3
PAN SEARED SCALLOPS WITH VERMOUTH CREAM SAUCE
Provided by Michelle
Number Of Ingredients 5
Steps:
- Clean scallops (see instructions above this recipe).
- Heat butter in large skillet on high heat.
- When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
- Sear for another 2 minutes until a golden crust is formed.
- Remove to a plate, turn skillet to low.
- Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
- Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
- Serve sauce over scallops.
Nutrition Facts : ServingSize 2
SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE
This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.
Provided by Midwest Maven
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
- Take the saffron threads out of the skillet and set aside.
- Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
- Transfer the scallops to a warm dish and keep covered.
- Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
- Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
- Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
- Return the scallops to the pan and stir until just heated through.
- Transfer to plates and garnish with parsley. Enjoy :).
SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.
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SEARED SEA SCALLOPS IN SAFFRON SAUCE - BELL' ALIMENTO
From bellalimento.com
4.5/5 (10)Estimated Reading Time 2 mins
- Season tops with salt and sear well on both sides. Careful to turn only once, you don't want scallops to tear. Remove scallops from pan and keep warm.
- 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.
SAFFRON SCALLOPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 mins
- In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
- Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
- In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
- Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.
BAKED SEA SCALLOPS WITH GARLIC & VERMOUTH - NEW ENGLAND
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SCALLOPS WITH SAFFRON CREAM AND TURNIP GREENS - FOOD & WINE
From foodandwine.com
4/5 Total Time 35 minsServings 4
- In a small measuring bowl, crumble the saffron into the heavy cream. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the turnip greens and cook over moderately high heat, tossing, until wilted and tender, about 3 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.
- Heat the remaining 2 tablespoons of olive oil in the skillet until shimmering. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until browned on the bottom, 3 to 4 minutes. Turn and cook until lightly browned and opaque throughout, about 2 minutes longer. Transfer the scallops to a plate and pour off any oil in the skillet.
- Melt the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, about 1 1/2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pan, until nearly evaporated. Add the saffron cream and simmer until thickened and slightly reduced, 3 to 4 minutes. Season the sauce with salt and pepper. Mound the turnip greens on plates, top with the scallops and sauce and serve.
SCALLOPS AU VERMOUTH RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 206 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes or until lightly browned. Add scallops; sauté 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.
- Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
SCALLOPS WITH SPINACH AND ORANGE-SAFFRON SAUCE - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4
- In a small saucepan, heat 1 teaspoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the vermouth and cook until reduced to 1 tablespoon, about 5 minutes. Stir in the clam juice, orange zest, orange juice and 1/4 cup of water and simmer until reduced to 1/2 cup, about 10 minutes. Add the cream and saffron and cook over moderately low heat until slightly thickened, 7 to 8 minutes. Whisk in 2 tablespoons of the butter, 1 tablespoon at a time, until incorporated. Remove from the heat and season the sauce with salt and pepper; keep warm.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the spinach and cook over moderately high heat, tossing, until just wilted, about 2 minutes. Season with salt. Drain thoroughly in a colander and keep warm. Wipe out the skillet.
- In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Season the scallops with kosher salt. Add half of the scallops to the skillet and cook over moderately high heat, turning once, until lightly browned and just cooked through, 2 to 3 minutes per side. Transfer the scallops to a large plate. Repeat with the remaining butter, olive oil and scallops.
- Mound the spinach on plates and surround with the scallops. Sprinkle with fleur de sel and garnish with the almonds. Spoon the sauce around the scallops and serve.
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