Scallops in a saffron sauce

Scallops in a saffron sauce

(prep 20 mins/cook 6 mins)


(Serves 4)

  • 700g scallops (without their shells)
  • 1 tbsp sunflower oil
  • 4 shallots, finely diced
  • 200ml single cream
  • a pinch of saffron threads (approx. 1g)
  • salt & black pepper
  • fresh chives, to garnish


Wash the scallops in cold water then leave to drain on kitchen paper. Heat the oil in a non-stick frying pan and gently sauté the shallots until translucent. Add the scallops and cook for no longer than 2 mins on each side. Remove the scallops and keep warm. Deglaze the pan with the cream, add the saffron and allow to reduce a little. Season to taste. Arrange the scallops on plates, pour the cream around them and then place chives decoratively on top. Serve with basmati rice and a glass of chilled, elegant rosé.

Recipe from the team at Château Vignelaure, Aix en Provence

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