Scallops in Saffron Sauce Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

12 sea scallops, prepared for cooking (removing muscle)
3 large carrots, peeled and cut into sticks
2 medium turnips, peeled and cut into sticks
sea salt
1/2 lb fresh string bean, cut in 1 inch length
1/4 lb fresh green peas, shelled
3 tbsp unsalted butter
white pepper
2 shallots, chopped fine
3/4 cup dry white wine
1 tsp white wine vinegar
3/4 cup heavy cream
12 tbsp unsalted butter, softened
salt & freshly ground black pepper
1/4 tsp saffron thread
1 small head red leaf lettuce
parsley, for garnish

Directions:

Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
Remove beans with a slotted spoon, put in a strainer run under cold water.
Add peas to the boiling water and cook in the same way you cooked the beans.
Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
Season with salt and pepper to taste.
Remove the pan from the heat.
Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
Preheat your oven to 475 degrees F.
Now you want to prepare the sauce.
First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
Then combine shallots, white wine and vinegar in another small saucepan.
Cook over medium heat until all liquid has evaporated.
Whisk in the cream, lower the heat and simmer to reduce the cream by half.
Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
Season with salt and pepper and then stir in the saffron.
Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
Next you want to season the sliced scallops with salt and pepper.
Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
To serve, arrange a crown of lettuce on a serving platter.
Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
Spoon the sauce over and garnish with fresh parsley.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.43 Kcal (1752 kJ)
Calories from fat	308.76 Kcal
		% Daily Value*
Total Fat	34.31g	53%
Cholesterol	96.88mg	32%
Sodium	83.76mg	3%
Potassium	578.19mg	12%
Total Carbs	19.94g	7%
Sugars	8.17g	33%
Dietary Fiber	5.59g	22%
Protein	4.74g	9%
Vitamin C	29.5mg	49%
Vitamin A	0.7mg	24%
Iron	1.1mg	6%
Calcium	95.5mg	10%

Amount Per 100 g
Calories	138.43 Kcal (580 kJ)
Calories from fat	102.15 Kcal
		% Daily Value*
Total Fat	11.35g	53%
Cholesterol	32.05mg	32%
Sodium	27.71mg	3%
Potassium	191.29mg	12%
Total Carbs	6.6g	7%
Sugars	2.7g	33%
Dietary Fiber	1.85g	22%
Protein	1.57g	9%
Vitamin C	9.8mg	49%
Vitamin A	0.2mg	24%
Iron	0.4mg	6%
Calcium	31.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Seared Scallops with Tarragon-Butter Sauce

Sea scallops , tough ligament from side of each discarded and 5 more..
Buerre Blanc

Shallots, finely diced, White wine, Chicken stock and 3 more..
Scallop Bisque

Butter, Flour, Minced shallot, Shredded carrot and 12 more..
Farmhouse Soup

Carrots, Turnips, Celery ribs, Leeks, Cabbage, Butter and 6 more..
Breakfast Risotto

Butter, Links sweet italian sausage, Chopped onion and 7 more..
Mushroom and Root Vegetable Potpie

Thick) slices carrot, Thick) slices rutabaga and 19 more..
Veal Oscar

Salt, Pepper, Veal scallopini, All-purpose flour and 13 more..