Description
Scallops Luxe in Saffron Cream Sauce is a decadent, golden-hued seafood dinner that brings restaurant-quality elegance home. Tender scallops meet a velvety saffron cream for a rich and balanced dish ready in under 30 minutes.
Ingredients
• 1½ pounds sea scallops (dry-packed)
• 1 cup heavy cream
• ¼ teaspoon saffron threads, crushed and steeped
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 2 small shallots, finely diced
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Salt and freshly cracked black pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley or chives for garnish (optional)
Instructions
1. Crush saffron and steep in a tablespoon of warm cream or water.
2. Pat scallops dry thoroughly with paper towels to ensure a good sear.
3. Heat butter and olive oil in a heavy skillet over medium-high heat.
4. Sear scallops in batches for 2–3 minutes per side until golden brown. Remove and set aside.
5. Reduce heat to medium. Add shallots and garlic; sauté until translucent.
6. Deglaze the pan with white wine, scraping up the brown bits.
7. Add remaining cream and steeped saffron. Simmer for 5 minutes until thickened.
8. Return scallops to the pan and spoon sauce over them. Heat gently for 1–2 minutes.
9. Finish with lemon juice, salt, pepper, and optional herbs. Serve hot.
Notes
– Use only dry-packed scallops for best texture and sear.
– Saffron provides the signature flavor—do not skip or substitute.
– If wine is unavailable, use seafood broth with a splash of lemon juice.
– Serve with lemon orzo, roasted vegetables, or a crisp salad.
– Do not freeze leftovers; cream-based sauces may separate.
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2
- Sodium: 330
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 24
- Cholesterol: 110