Saffron Scallops is a delicious first course made with fresh scallops, shallot, butter, salt, white pepper, fish stock, white wine, cream, saffron stigmas, diced tomatoes, and chopped parsley. The scallops are opened and separated from the shell, then sautéed with shallot and seasoned with salt, pepper, wine, and stock. The saffron sauce is prepared with the cooking juices, cream, saffron, tomatoes, and parsley. The scallops are served with the prepared sauce.
Scallops with Saffron
Ingredients
- 16 Scallops Scallops in Shell
- 5 G Shallot Chopped Shallot
- 20 G Butter Butter
- 10 Cl Fish Stock Fish Stock
- 5 Cl White Wine White Wine
- 6 Cl Cream Cream
- 60 G Tomato Tomato Diced Brunoise
- 1 Tablespoon Parsley Chopped Parsley
Instructions
- Open the scallops using a sharp knife, remove the fruit and divide the two shell valves.
- Remove the gray edge from the mollusks, then separate the white flesh and the coral and wash them under running water.
- Cut the white flesh in half and let it dry together with the coral on a clean cloth.
- Melt the butter in a saucepan and sauté the shallot over low heat until it begins to color.
- Add the mollusks, sprinkle with salt and freshly ground pepper, pour in the wine and fish stock and cook for a minute, then remove from the heat and keep warm.
- Reduce the cooking liquid over medium heat for 10 minutes, then stir in the cream and saffron and cook the sauce until it reaches the desired thickness.
- Then add the diced tomato and chopped parsley, let it heat for a few moments, finally season with salt and pepper.
- Serve the mollusks with the prepared sauce.
Notes
For an extra touch, you can add some slices of fresh black truffle on the sauce before serving.
