Seared Sea Scallops with Saffron Cream Sauce

I found this on Pinterest (username kitchentales, feel free to follow me!) and we were very pleased with how well this one turned out. I modified it a touch (took away the wine/deglazing) because we were at the cabin and had limited resources. This makes a great appetizer, especially for a nice dinner or a party. Enjoy!

Seared Sea Scallops with Saffron Cream Sauce
Cook time: 10 minutes
Serves: 4

12 large sea scallops, cleaned
2 tbsp olive oil
1/2 cup dry white wine
4 tbsp butter
2 tbsp heavy cream
pinch saffron threads or powder*
Heat the olive oil over medium-high heat. Pat the scallops dry, and season with salt and pepper. When oil is hot, add scallops gently to pan. Sear on each side approx. 2 minutes until golden and cooked through. Remove from heat.
Add wine to frying pan and deglaze. Reduce temperature to medium-low and reduce wine to 1/4 cup. Add butter and cream; once combined, add saffron. Return scallops to pan, and turn to coat in sauce. Transfer to serving dish, and spoon sauce over. Any extra sauce can be set in a dish on the side for dipping.
sea scallops saffron
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6 thoughts on “Seared Sea Scallops with Saffron Cream Sauce

      • You too Ema Jones! I am not that great at mixing spices but I’d be interested to see how that would turn out! I find your gut usually has the right idea, it’s the head that gets in the way. You should try making some scallops with the Mediterranean spices and some without, and compare the two!!!

      • Yeah, I’ll try scallops with the Mediterranean spices and some without. Will mark the difference in the flavor and let ya know. Have a yummilicious Sunday!

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