Scallops with saffron (Print Version)
# Ingredients:
01 -
500g of sea scallops.
02 -
1/3 cup of white wine.
03 -
2 teaspoons of chopped parsley.
04 -
1 teaspoon of saffron threads.
05 -
1/2 cup of heavy cream.
06 -
3 minced garlic cloves.
07 -
1/2 finely chopped shallot.
08 -
1 tablespoon of butter.
09 -
2 teaspoons of tomato paste.
10 -
2 tablespoons of avocado oil.
11 -
1 teaspoon of salt.
12 -
1 teaspoon of black pepper.
# Instructions:
01 -
In a small pot, heat up the wine on medium-high. Once it boils, pour it into a bowl, toss in the saffron, and let it steep for a bit.
02 -
Sprinkle the scallops with salt and pepper. Heat a skillet over medium-high heat, add the avocado oil, and sauté the scallops for 2 minutes. Flip them over, drop in the butter, and cook for an extra minute.
03 -
Take the scallops out and cover them with foil to keep warm.
04 -
In the same pan, add a touch more oil, turn down the heat to medium-low, and cook the shallot and garlic for about 2 minutes. Stir in the saffron wine and let it simmer for another 2 minutes.
05 -
Pour in the heavy cream and stir in the tomato paste. Keep stirring for 3 minutes as it thickens.
06 -
Season the sauce to taste with more salt and pepper if needed. Plate the scallops, pour the saffron sauce over them, and sprinkle the parsley on top.
# Notes:
01 -
Letting the saffron steep for an hour will boost its flavor.
02 -
Cook the scallops quickly so they stay tender.