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Scallops With Saffron Sauce


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  • 1 lb scallops
  • 1 cup Heritance Sauvignon Blanc
  • 2 scallions finely chopped
  • juice from 1 lemon
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • salt & pepper to taste
  • 1 tsp of saffron
  • 1/2 cup heavy cream
  • shrimp as garnish (optional)



Step 1

Wash and dry the scallops and place in a pan with the wine, scallions and lemon juice and bring to a boil. Reduce heat, cover and simmer for 5-6 minutes. Strain off liquid and reserve; keep scallops and scallions hot.
Melt butter in a pan, add flour, salt, pepper and saffron and cook 1-2 minutes, gradually stir in reserved liquid and bring to a boil, stirring constantly.Remove from heat and fold in cream.
Serve saffron sauce over scallops and scallions and garnish with a few shrimp. You can serve white basmati or jasmine rice on the side.

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