Scallops Luxe in Saffron Cream Sauce is the perfect dish for those who appreciate refined flavors and a touch of elegance.
This recipe combines the delicate sweetness of perfectly seared scallops with a rich, fragrant saffron-infused cream sauce.
The addition of garlic, shallots, and a hint of tomato puree enhances the complexity of the sauce, making it luxurious and indulgent.
Whether you’re preparing a special dinner or simply want to treat yourself, this dish offers a sophisticated dining experience that’s sure to impress.
INGREDIENTS:
1⁄3 cup white wine
1 Saffron
1 pound Scallops
2 tablespoons avocado oil
1 tablespoon butter
3 cloves garlic, finely chopped
1⁄2 Shallot, finely chopped
1⁄2 cup Heavy cream
cup whipped cream
2 tablespoons of tomato puree
1 teaspoon of sea salt
1 teaspoon of Pepper
2 tablespoons of chopped parsley
INSTRUCTIONS:
Heat the white wine in a pan over medium heat.
After boiling, place the wine in a bowl, add the saffron pieces and let it cool.
This can be done an hour before the main delicacy.
Cooking scallops: Sprinkle the scallops with sea salt and black pepper.
Heat the pan over medium heat, add the avocado oil and fry the mushrooms for 2 minutes.
Open the lid, add oil and cook for another minute.
Remove the skins and cover tightly with foil.
Prepare the sauce: Add more oil to the same pan, reduce to medium-low, and fry the shallots and garlic for 2 minutes.
Stir in the saffron wine, cook for another 2 minutes, then add the heavy oil and tomato paste.
Continue mixing for about 3 minutes.
Preparation: Season the sauce with salt and pepper.
Add the herbs, pour in the saffron sauce and add the chopped parsley.
To properly store Scallops Luxe in Saffron Cream Sauce, follow these guidelines:
Refrigeration:
Scallops: Store leftover scallops in an airtight container in the refrigerator for up to 1-2 days.
Saffron Cream Sauce: The sauce can be stored in a separate airtight container for 2-3 days in the fridge.
Freezing (Not Recommended for Scallops):
While the saffron cream sauce could technically be frozen for up to 1 month, it’s best to avoid freezing the scallops as they can become rubbery once thawed.
If you decide to freeze the sauce, let it cool completely before transferring to an airtight, freezer-safe container.
Reheating:
For the scallops: Reheat gently in a pan over low heat, being careful not to overcook them, as they can become tough.
For the sauce: Warm the saffron cream sauce over low heat in a pan, stirring occasionally.
You may need to add a splash of cream or water to restore its smooth consistency.
For the best texture and flavor, it’s recommended to enjoy this dish fresh, but with proper storage, you can savor leftovers within a few days!
Variations and Tips for Scallops Luxe in Saffron Cream Sauce
Variations:
Different Proteins:
Shrimp: Swap the scallops for shrimp for a similar texture and flavor.
Just make sure to adjust the cooking time since shrimp cook faster than scallops.
Fish Fillets: Firm white fish like halibut or cod can also be used as an alternative to scallops. Sear them just like scallops and finish in the sauce.
Herb Alternatives:
If you want to change up the flavor, try adding fresh herbs like tarragon or thyme instead of parsley.
Tarragon pairs particularly well with saffron.
Add Vegetables:
Add spinach or asparagus to the sauce for extra texture and flavor. You can sauté them along with the shallots and garlic.
Make it Spicy:
For a bit of heat, stir in a pinch of cayenne pepper or a finely chopped jalapeño when cooking the garlic and shallots.
Lemon Zest or Juice:
Add a touch of lemon zest or a squeeze of lemon juice to the sauce to brighten up the flavors and give it a fresh finish.
Tips for the Perfect Scallops Luxe in Saffron Cream Sauce:
Perfectly Searing Scallops:
Make sure your scallops are completely dry before cooking to get a beautiful golden sear. Excess moisture can prevent the scallops from browning properly.
Don’t overcrowd the pan; sear the scallops in batches if needed to avoid steaming them.
Infusing the Saffron:
Let the saffron sit in the warm wine for at least an hour to get the most flavor out of it. If you’re short on time, a quick 10-minute infusion can still provide good results, but longer is best.
Low and Slow for the Sauce:
When making the cream sauce, keep the heat on medium-low to prevent the cream from curdling. Stir occasionally to ensure a smooth, velvety sauce.
Taste and Adjust:
Always taste the sauce before serving. Depending on the cream and tomato puree you use, you may need a little extra salt, pepper, or even a small splash of white wine to balance the flavor.
Serving Suggestions:
Serve the dish over risotto, linguine, or alongside steamed vegetables or a light salad for a complete meal.
For an extra indulgent touch, drizzle with a bit of truffle oil or serve with crispy fried shallots on top.
Here is an approximate nutritional breakdown for Scallops Luxe in Saffron Cream Sauce (based on a serving of scallops and sauce):
Per Serving (based on 1/4 of the recipe):
Calories: ~350-400 kcal
Protein: 25-30g
Carbohydrates: 8-10g
Sugars: 3-4g
Fat: 25-28g
Saturated Fat: 10-12g
Cholesterol: 75-90mg
Sodium: 600-750mg (depending on how much salt you add to the sauce)
Fiber: 1g
Calcium: ~80-100mg
Notes:
Scallops are an excellent source of lean protein and contain healthy omega-3 fatty acids, but the sauce, which includes cream and butter, adds a fair amount of fat and calories.
Whipped cream and heavy cream contribute to the richness of the sauce, so the calorie count is higher.
The dish can be lighter by reducing or substituting the butter and heavy cream with lighter options like half-and-half or a plant-based cream for lower fat.