Saffron Sauce for Seared Scallops

By CheeseDiva

Ingredients

• 1/2 cup of shallots - finely minced
• 1/2 cup of dry white wine
• 2 tablespoons of heavy cream
• 8 tablespoons of butter
• 1 pinch of saffron threads
• 2 teaspoons of lemon juice
• 1 pinch of salt
• 1 pinch of pepper

Details

Servings 1
Adapted from startcooking.com

Preparation

Step 1

In a heavy saucepan combine shallots and white wine. Bring to a boil and reduce to 2 tablespoons.

Now add saffron threads and 2 tablespoons of heavy cream.

Place pan over medium heat and whisk in the COLD butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly.

Do not allow mixture to boil.

Add fresh lemon juice and salt and pepper to taste.

If you are at all nervous about making cooked sauces this is the place to begin. This one is on the

Cut the butter into about 8 pieces. Then put it back in the refrigerator until you are ready to use it. One trick with this sauce is that the butter has to be really cold when you add it to the pan.

Add the wine and shallots to a small, heavy pot

Turn the temperature to medium-high and bring the wine and shallots to a boil. Continue to boil everything down to about 2 Tablespoons. That should take about 3 minutes.

Turn the heat down to medium low and add the saffron.

Then add the heavy cream.

Now, whisk in the butter. Add the next piece before the last one has completely melted…..Stirring constantly! Don’t allow the mixture to come to a boil.

Add 2 teaspoons of fresh lemon juice.

The shallots add a lot of texture to this sauce. If you wanted a really smooth sauce, you could strain the sauce and discard the cooked shallots.