Scallops In Saffron Mayonnaise Recipes

Steps:

• Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
• Season the scallops with salt and pepper.
• Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
• Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
• Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes.
• Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a 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 white pepper to taste.
• Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce.

Steps:

• Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
• Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.

Steps:

• Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
• Take the saffron threads out of the skillet and set aside.
• Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
• Transfer the scallops to a warm dish and keep covered.
• Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
• Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
• Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
• Return the scallops to the pan and stir until just heated through.
• Transfer to plates and garnish with parsley. Enjoy :).

Steps:

• In a saucepan bring the water to a boil, stir in the couscous, 1 tablespoon of the oil, and the salt, and remove the pan from the heat. Let the couscous stand, covered, for 5 minutes. Set a rack over another saucepan of boiling water, put the saffron in a heatproof saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. In a blender or small food processor blend the mayonnaise, the saffron, the garlic, and lemon juice. In a non-stick skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the bell peppers, stirring, until they begin to brown. Add the scallops and sauté the mixture, stirring once or twice, for 1 minute, or until the scallops are just cooked through. Remove the skillet from the heat and stir in the peas and salt and pepper to taste. In a large bowl fluff the couscous with a fork, stir in well the scallop mixture and 1/2 cup of the saffron-garlic mayonnaise, and let the filling cool.
• Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the_phyllo_ on top.
• Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the remaining saffron-garlic mayonnaise.

Steps:

• Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
• Remove beans with a slotted spoon, put in a strainer run under cold water.
• Add peas to the boiling water and cook in the same way you cooked the beans.
• Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
• Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
• Season with salt and pepper to taste.
• Remove the pan from the heat.
• Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
• Preheat your oven to 475 degrees F.
• Now you want to prepare the sauce.
• First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
• Then combine shallots, white wine and vinegar in another small saucepan.
• Cook over medium heat until all liquid has evaporated.
• Whisk in the cream, lower the heat and simmer to reduce the cream by half.
• Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
• Season with salt and pepper and then stir in the saffron.
• Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
• Next you want to season the sliced scallops with salt and pepper.
• Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
• To serve, arrange a crown of lettuce on a serving platter.
• Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
• Spoon the sauce over and garnish with fresh parsley.

Steps:

• In a large skillet cook the scallops in 1 tablespoon of the oil, covered, over moderately high heat, shaking the skillet occasionally, for 2 to 3 minutes, or until they are just cooked through. Let the scallops cool in a bowl, covered loosely.
• In a small bowl combine the saffron with 2 teaspoons hot water. In a blender or food processor blend together the egg, the lemon, juice, the mustard, the salt, and the pepper, with the motor running add the remaining 1 cup oil in a slow stream, and blend the mayonnaise until it is emulsified. Stir in the saffron mixture and salt to taste. Dip each scallop round, patted dry, into the saffron mayonnaise, coating it well, arrange it on a lettuce leaf, and garnish each hors d'oeuvre with some of the carrot and chives. (Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)