Scallops With Saffron Cream Sauce Food

PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE

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.

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE

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 IN SAFFRON SAUCE

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.

SCALLOPS WITH SAFFRON CREAM SAUCE

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.

LINGUINE WITH SCALLOPS AND SNOW PEAS IN A SAFFRON SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
• Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.
• Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Steps:

• The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.