Scallops Luxe in Saffron Cream Sauce
Ingredients:
1⁄3 cup White wine
1 teaspoon Saffron threads
1 pound Scallops
2 tablespoons Avocado oil
1 tablespoon Butter
3 cloves Garlic, minced
1⁄2 Shallot, finely chopped
1⁄2 cup Heavy cream
2 teaspoons Tomato paste
1 teaspoon Sea salt
1 teaspoon Pepper
2 teaspoons Parsley, chopped
Preparation:
Heat the white wine in a small saucepan over medium-high heat. Once boiling, transfer the wine into a bowl, add the saffron threads, and let steep. This can be done an hour ahead for a more intense flavor.
Cook Scallops:
Season the scallops with sea salt and pepper. Heat a skillet over medium-high, add avocado oil, and sauté the scallops for 2 minutes. Flip, add butter, and cook for another minute. Remove scallops and cover loosely with foil.
Sauce Preparation:
In the same skillet, add a bit
more oil, reduce to medium-low, and sauté shallot and garlic for 2 minutes. Stir in the saffron wine, cooking for 2 more minutes before adding heavy cream and tomato paste. Continue stirring for 3 minutes.
Serve:
Season the sauce with salt and pepper to taste. Plate the scallops, pour the saffron sauce over, and garnish with chopped parsley.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal
Servings: 4 servings