Scallops in Saffron Sauce

Lorenza Ávila
Delicious scallop recipe with a creamy saffron sauce. It can be prepared in just 30 minutes!
Reviewed by Editorial Team of Kiwilimón
4.5
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2 comentarios
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Ingredients
8
Servings
  • 150 milliliters dry white wine
  • 150 milliliters fish broth
  • 1 pinch saffron
  • 900 grams ax callus, large, without shell
  • pepper
  • 3 tablespoons olive oil
  • 1 onion, finely chopped small
  • 2 cloves garlic
  • 150 milliliters whipping cream
  • 1 dash lime juice
  • parsley, chopped for garnish
Preparation
30 mins
0 mins
Low
  • Bring to a boil in a pot the wine, fish broth, and saffron.
  • Cover the container and let it simmer for 15 minutes.
  • Remove the white muscle from each scallop and discard it.
  • Cut the scallops into thick slices, including the corals if they are attached.
  • Dry them on paper towels and season with salt and pepper.
  • Heat the oil in a heavy-bottomed pan. Fry the onion and garlic for 5 minutes until soft and slightly golden.
  • Put the scallops in the pan and stir a little to fry them gently for 5 minutes (or until they become opaque).
  • Remove the scallops from the pan and place them in a preheated serving dish.
  • Pour the saffron broth into the pan and bring it to a boil over high heat until it reduces by half.
  • Lower the heat and add the cream gradually while stirring. Cook the sauce over low heat until it thickens.
  • Return the scallops to the pan and heat for 1-2 minutes in the sauce.
  • Add lemon juice, salt, and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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