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Seared Scallops with Saffron Sauce

Date Added: Aug 31, 2010 Continental Appetizers
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Prep Time

8 mins

Cook Time

15 mins

Ready In

23 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Spice rubbed Sea Scallops seared and served with a velvety saffron sauce. Served over a bed of julienne vegetables. Simple and delicious.


Ingredients

  • 12  Each Sea Scallops, large
  • 1
  • ½  Tea Spoon(s) Cajun Spice Mix
  • 2
  • ½  Tea Spoon(s) Old Bay Seasoning
  • 3
  • 4  Table Spoon(s) Butter & Oil
  • 4
  • 1  Tea Spoon(s) Mixed Fresh Herbs: thyme-oregano-marjoram
  • 5
  • 1  Cup(s) Julienne Vegetables: zucchini, peppers, red onion
  • 6
  • 1  Table Spoon(s) Butter
  • 7

Directions

    1. Rinse and dry scallops, shake in a bag with the spices
    2. Heat oil and butter in a pan
    3. Sear scallops on both sides, 90 seconds on each side in hot pan
    4. Saute vegetables in butter until tender
    5. Season with salt, pepper and fresh herbs, taste and adjust seasoning
    6. Plate up scallops with vegetables and drizzle with saffron sauce

    Saffron Sauce

    Ingredients

  • 2 Each Saffron Threads
  • 3/4 Cup(s) Chicken Stock
  • 1 Table Spoon(s) Cold Starch (modified food starch)
  • 2 Fluid ounce(s) Heavy Cream
  • Directions

    1. Soak the saffron with 1/4 cups of stock for 15 minutes
    2. Bring 1/2 cup of stock to a simmer and add blooming saffron
    3. Let reduce by half
    4. Finish with 2 ounces of heavy cream
    5. Thicken with cold starch
    6. Plate up and enjoy

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