There are many different sauces that can be paired with scallops, depending on your personal taste and the cooking method you are using.
Different sauces can add unique flavors and pairings, to make your scallop dish taste like it is from a top-notch restaurant.
No matter what ingredients you decide to use, these sauces will elevate your scallop dish and leave your guests impressed.
These seared scallops in a saffron cream sauce are so quick and easy to make! Get restaurant quality food at home!
Delicious pan seared scallops are paired with saffron and cream for an appetizer that screams luxury and decadence. Perfect for Entertaining.
As we approach this special time of year this recipe for Pan Seared Scallops with a Saffron Cream Sauce is a real wow dish for the holidays.
How many scallops per person?
The recipe uses 12 large scallops; by serving up 3 scallops each, at the start of a delicious meal, you can serve 4 with this recipe. Or you could eat all 12 yourself!
How to make grits
For the Grits
3/4 cup 5-minute Grits (I used gluten free grits from Bob’s Red Mill Gluten Free Polenta)
1 cup Water
2 cups Milk or Nondairy Milk
1/4 cup Shredded Parmesan
2 tablespoons butter
Salt and Pepper – to taste
Saffron Cream Sauce
- 12 large scallops
- 1 stick butter
- 2 tablespoon olive oil
- 1/2 cup dry white wine
- generous pinch of saffron threads or 1 teaspoon of ground saffron
- 1/3 cup heavy cream
- fresh parsley for garnish
- salt and pepper to taste
- Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
- Place the half of the butter and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
- Add the scallops to the foaming butter started working around clockwise.
- Cook over a medium high heat for 1 ½ minutes until golden brown.
- Carefully flip the scallops and cook for a further minute.
- Remove scallops from pan and place them on a plate near the oven.
- Turn the heat to high and add the wine to the pan.
- Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
- Stir well and whisk in the remaining butter.
- Once this has melted add the cream and whisk until slightly reduced and thickened.
- Add salt and pepper, to taste
- Return the scallops to the pan and serve garnished with parsley.