Tapas Scallops In Saffron Rioja Wine 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.

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

PAN SEARED SCALLOPS WITH SAFFRON RICE

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 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.

TAPAS - SCALLOPS IN SAFFRON & RIOJA WINE SAUCE

Steps:

• 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.

SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH

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.

PAN SEARED SCALLOPS WITH A GARLIC WHITE WINE SAUCE

Steps:

• In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
• Deglaze with the wine, turn heat to medium and reduce until half the liquid is gone.
• Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
• Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
• In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
• Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
• Pour the garlic cream sauce over the scallops and serve.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton