Scallops With Saffron Cream Sauce Recipes

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

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 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:

• 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 :).