Seared Sea Scallops & Saffron Sauce
From Good4U 12 years ago
- 15 Minutes to make
- Serves 2 - 4?
I adore seared sea scallops they just melt in your mouth! Coated lightly with this saffron cream sauce just brings them way over the top! Recipe by Mario Batali.
Ingredients
- 6 tablespoons unsalted butter – divided shopping list
- 2 tablespoons olive oil shopping list
- 12 large sea scallops – patted dry shopping list
- 1 cup dry white wine (I used Orvieto Classico an Italian wine) shopping list
- 2 tablespoons heavy whipping cream shopping list
- A pinch of red saffron threads (Use only good red quality saffron such as ones from Spain) shopping list
How to make it
- Preheat oven to 170F
- Into a fry pan, melt 2 tablespoons butter and olive oil over medium high heat. Add sea scallops, season tops with salt and sear well on both sides for approximately 1-2 minutes per side. *Caution careful don't over cook them or they will taste like rubber!!! Remove scallops from pan and keep warm. I put them on a plate covered and sealed around the edges well with tin foil.
- Add wine to hot pan and deglaze 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.
- Return scallops to pan. Turn just to coat. You may want to drizzle more sauce over the top of the scallops at this time too! Serve immediately.
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