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
Scale
- 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