Ingredients with Measurements:
- 1 lb. fresh scallops
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1/4 tsp. saffron threads
- 1/4 cup unsalted butter
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Whisk
- Small saucepan
Step-by-step instructions:
1. Rinse the scallops and pat them dry with paper towels. Season them with salt and pepper.
2. In a small saucepan, heat the white wine over medium heat until it simmers. Add the saffron threads and let them steep for 5 minutes.
3. In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and sauté for 2-3 minutes until they are softened.
4. Add the scallops to the skillet and sear them for 2-3 minutes on each side until they are golden brown and cooked through.
5. Remove the scallops from the skillet and set them aside on a plate.
6. Add the saffron-infused wine to the skillet with the shallots and garlic. Whisk in the heavy cream and bring the sauce to a simmer.
7. Cook the sauce for 5-7 minutes until it thickens and coats the back of a spoon.
8. Season the sauce with salt and pepper to taste.
9. Pour the saffron cream sauce over the seared scallops and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for searing the scallops
Medium heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 23g
Carbohydrates per serving: 5g
Protein per serving: 22g
Substitutions for ingredients:
- You can use dry white wine instead of regular white wine.
- You can substitute the heavy cream with half-and-half or whole milk for a lighter sauce.
- If you don't have saffron threads, you can use turmeric or paprika for a similar color and flavor.
Variations:
- You can add chopped tomatoes or roasted red peppers to the sauce for extra flavor and color.
- You can serve the scallops over a bed of cooked spinach or sautéed mushrooms for a heartier meal.
- You can substitute the scallops with shrimp or lobster for a different seafood option.
Tips and tricks:
- Make sure to pat the scallops dry before seasoning them to ensure a good sear.
- Don't overcrowd the skillet when searing the scallops, as this can cause them to steam instead of sear.
- Use a whisk to incorporate the saffron threads into the sauce, as this will help distribute the flavor evenly.
- Be careful not to overcook the scallops, as they can become tough and rubbery.
Storage instructions:
Store any leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the scallops and sauce, place them in a skillet over medium heat and cook until heated through, stirring occasionally.
Presentation ideas:
Arrange the scallops on a plate and spoon the saffron cream sauce over them. Garnish with fresh parsley and serve with a side of roasted vegetables or rice.
Garnishes:
Fresh parsley
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
- A side of roasted asparagus or Brussels sprouts complements the flavors of the scallops and saffron cream sauce.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Garlic mashed potatoes
- Sautéed spinach or mushrooms
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens to your desired consistency.
- If the scallops are sticking to the skillet, make sure the skillet is hot enough and that you're using enough butter to prevent sticking.
Food safety advice:
- Make sure to cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover scallops and sauce in the refrigerator within 2 hours of cooking.
Food history:
Saffron has been used in cooking for thousands of years and was highly prized by ancient civilizations for its flavor and medicinal properties. Scallops have been a popular seafood option for centuries and were even used as currency in some cultures.
Flavor profiles:
The seared scallops have a sweet and delicate flavor, while the saffron cream sauce adds a rich and slightly floral note.
Serving suggestions:
Serve the seared scallops with saffron cream sauce as a main course for a special occasion or romantic dinner.
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