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Scallops With Saffron Cream

Western.Chefs's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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1 Comment

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