This quick and easy, Seared Scallops with Saffron Tomato Cream Sauce recipe brings the decadence of restaurant-quality cuisine, right to your kitchen. Honestly, this recipe is more about the saffron tomato cream sauce as it not only pairs well with perfectly seared scallops, but can also be served over pasta, chicken, fish and/or vegetables.
What is Saffron and What Does it Taste Like?
Saffron is a spice derived from the dried stigma of the Crocus sativus flower, commonly known as the saffron crocus. It is one of the most expensive spices by weight due to the labor-intensive process of harvesting.
Saffron imparts a distinct golden-yellow color and a unique flavor described as floral, slightly sweet and earthy. It is often used in cooking to add both flavor and color to dishes, particularly in Mediterranean, Middle Eastern and Indian cuisines.
Why You Should Try These Scallops with Saffron Tomato Cream Sauce
- Effortlessly impress with a restaurant-quality dish.
- Enjoy the decadent flavors of saffron-infused cream sauce paired with perfectly seared scallops.
- Quick and easy preparation, making it ideal for busy weeknights.
- Minimal ingredients required for maximum flavor impact.
- Versatile sauce that pairs beautifully with a variety of dishes.
Let’s Talk Scallops
What is the difference between dry-packed scallops and wet-packed?
Basically, as far as variety., there is no difference. The major difference comes in how the scallops are harvested and preserved.
Dry-packed scallops, once shucked are packed dry, without the use of water and/or chemicals for preservation. They will lose little volume during the cooking process.
Wet-packed scallops are shucked on the boat into containers with water, and quite often some chemical for preservation. The scallops absorb the liquid making them “plump” up.
Regardless of the cooking method, wet-packed scallops will typically lose about half of their volume when fully-cooked. In my opinion, wet-packed scallops should only be used in soups and/or stews.
What do you mean by U10-U12 scallops?
This refers to the size of the scallop. For example, when purchasing U10/U12 dry-packed scallops, you will likely receive between 10 to 12 scallops, per pound.
How to Sear Scallops to Perfection
The type of pan you choose to sear scallops is a matter of choice. However, if you are a beginner, I would suggest using a non-stick pan. Keep in mind, searing scallops is all about technique, not necessarily, the equipment:
Once you decide on the pan, follow these simple steps:
- Prep the scallops by removing the side muscle. Pat completely dry and season both sides with salt.
- Heat the oil to shimmering. This creates a barrier between the pan and the scallop.
- Place the scallops in the pan, making sure not to overcrowd the pan. Overcrowding can cause the scallops to steam, not sear.
- Do NOT touch or flip the scallops until they naturally release from the pan. This can take about 2 to 3 minutes on medium-high heat.
- Once a crust has formed and the scallops have released from the pan, flip and sear on the opposite side for another 30 seconds to a minute.
- Remove immediately to ensure the scallops do not overcook, and become rubbery.
How to Make Saffron Tomato Cream Sauce
- Heat white wine until nearly boiling, then pour over saffron threads to steep.
- Sear the scallops and reserve onto a plate, or platter.
- In the same pan, infuse olive oil/butter with garlic for about a 30-seconds to a minute, then remove garlic.
- Add saffron-infused wine to the pan and cook briefly.
- Stir in heavy cream and tomato purée, allowing the sauce to thicken.
- Spoon the saffron tomato cream sauce over the seared scallops.
How to Serve and Store Saffron Tomato Cream Sauce
For effortless serving, drizzle the Saffron Tomato Cream Sauce generously over a platter of seared scallops. Alternatively, for a stunning presentation, nestle a seared scallop within a food-grade scallop shell, topping it with a spoonful of sauce and garnishes.
In addition, this saffron cream sauce can also be used with:
- Pasta or Steamed Rice
- Chicken
- Fish
- Vegetables
Store any leftover scallops and saffron tomato cream sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Easily, transform leftovers into a yummy pasta, or risotto dish.
More Seared Scallop with Cream Sauce Recipes to Love
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Seared Scallops with Saffron Tomato Cream Sauce
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This quick and easy, Seared Scallops with Saffron Tomato Cream Sauce recipe, brings the decadence of restaurant-quality cuisine, right to your kitchen. Honestly, this recipe is more about the creamy saffron tomato sauce as it not only pairs well with perfectly seared scallops, but can also be served over pasta, chicken, fish and/or vegetables.
Ingredients
- 10–12, U10-U12 dry packed scallops
- 1/4 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
For the Saffron Tomato Cream Sauce:
- 1/2 cup white wine
- Pinch of saffron threads
- 2 garlic cloves
- 1/2 cup heavy cream
- 1 1/2 tablespoons tomato purée
- Cracked black pepper and fresh chopped parsley or microgreens, for garnish
Instructions
- Heat the wine in a pan until almost boiling.
- Place the saffron threads in a bowl and pour the heated wine over the saffron. Allow them to steep while preparing the scallops.
- Remove the foot from the scallops and pat them completely dry. Season both sides with salt.
- Heat olive oil in a pan until shimmering. Place the scallops in the pan, ensuring not to overcrowd. Add butter.
- Sear the scallops, without disturbing, until a crust forms on the bottom and they naturally release from the pan (about 1 1/2 to 2 minutes).
- Flip and sear the other side for about 30 seconds. Keep warm on a platter.
- In the same pan, remove excess oil/butter, leaving about a tablespoon. Add garlic cloves and infuse the oil for 30-seconds to a minute. Remove garlic.
- Pour in the saffron-infused wine. Cook for another minute.
- Add in the heavy cream and tomato purée. Allow to thicken for a minute.
- Spoon the saffron tomato cream sauce over the seared scallops.
- Garnish with cracked black pepper and fresh parsley or microgreens.
- Serve immediately.
- ENJOY!
Notes
- A pinch of saffron is all you need in this recipe.
- Easily substitute the white wine with chicken or vegetable stock.
- If possible, use dry-packed scallops.
- Be sure to remove the foot from the scallops and pat them completely dry before searing.
- Allow the oil to come to a shimmer before placing the scallops.
- Do not overcrowd the pan. Sear in batches, if needed.
- Tomato purée can be substituted with tomato paste (use only a teaspoon) or tomato sauce.
- The saffron tomato cream sauce will come together rather quickly.
- Easily keep the scallops warm by placing them in the microwave, or feel free to add them back to the finished sauce.
- If serving as an appetizer consider 3 scallops per person. As a meal, 5 scallops per person.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Seafood
- Method: Easy
- Cuisine: Seafood
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