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Scallops With Saffron Cream

Western.Chefs's picture
  Scallops 1 Pound (Bay / Sea)
  Butter/Margarine 3 Tablespoon
  All purpose flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Crushed saffron threads 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
  Half and half 1⁄2 Cup (8 tbs)
  Dry vermouth/White wine 2 Tablespoon

1. Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. (If using sea scallops, cut each horizontally in half.)
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook scallops, stirring frequently, until tender, about 5 minutes. With slotted spoon, remove scallops to medium-sized bowl.
3. In drippings in same skillet, over medium heat, stir in flour, salt, saffron, and white pepper until blended; cook 1 minute. Gradually stir in half-and-half and vermouth or white wine; cook, stirring constantly, until mixture thickens slightly. Stir scallops into saffron cream; heat through. If you like, serve scallops and saffron-cream sauce over hot cooked rice.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 952 Calories from Fat 476

% Daily Value*

Total Fat 54 g83.2%

Saturated Fat 32.2 g160.9%

Trans Fat 0 g

Cholesterol 291.2 mg97.1%

Sodium 1757.1 mg73.2%

Total Carbohydrates 29 g9.5%

Dietary Fiber 0.59 g2.4%

Sugars 0.6 g

Protein 82 g163.6%

Vitamin A 35.7% Vitamin C 25.6%

Calcium 25.5% Iron 13.3%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Made this last night. Used heavy cream because that's what I had. Easy, quick and totally delicious!
Scallops With Saffron Cream Recipe