Today we propose in Kitchen Recipes a light first dish, perfect for the next christmas. A very special dish, which successfully combines the flavors of scallops and saffron and with which it is easy to impress our guests.
This is one of those special recipes that are presented on the table on dates such as those to come. Scallops aren't a cheap item, but it's also not about filling your stomach with this dish. 2-3 per person may be enough to enjoy this great dish: scallops with saffron sauce.
Scallops with saffron sauce
Scallops in saffron sauce are a luxurious appetizer or first course to complete the Christmas menu.
Author Maria
Recipe type: Fishes
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 12 large scallops
- 60 g. of butter
- 1 generous tablespoon of olive oil
- 125 ml. dry white wine
- A few threads of saffron
- 80 ml. liquid cream (35% mg)
- Fresh parsley
Preparation
- We dry the scallops with kitchen paper.
- In a non-stick frying pan we place 30 g. of butter and a tablespoon of extra virgin olive oil. We give heat and wait until the butter has melted and "bubble."
- We incorporate the scallops in an orderly manner and cook over medium heat 1-2 minutes until golden brown. We turn them over and cook one more minute. Then we remove them from the pan and reserve on a plate.
- We turn up the fire and add the white wine to the pan. Let it bubble for a couple of minutes.
- After those two minutes, we lower the heat and we incorporate the saffron.
- We stir well and add the remaining butter.
- Once it melts, we also add the cream and stir with a few rods until it is reduce and thicken slightly.
- We return the scallops to the pan and we serve with parsley.
Nutritional information per serving
Calories: 220