Ingredients

saffron thread ( a generous pinch )
4 tablespoons butter
20 large scallops , with any juices reserved
4 tablespoons dry champagne ( and then you can drink the rest ! -- ) or 4 tablespoons sparkling wine ( and then you can drink the rest ! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig , to garnish
Seared Scallops With Champagne Saffron Sauce is a delightful seafood dish guaranteed to impress your guests. The dish is versatile and can be served as an appetizer or a main course, and pairs well with a range of side dishes like roasted vegetables or mashed potatoes. The seared scallops are juicy and full of flavor and are complemented by the rich champagne saffron sauce. This dish is perfect for a romantic dinner or a special occasion.

Instructions

1.In a small saucepan, melt 2 tablespoons of butter over medium heat.
2.Add saffron and allow to steep for a few minutes.
3.Add champagne and cook until reduced by half.
4.Add heavy cream and stir until well combined.
5.Reduce the sauce by half, remove from heat, and keep it warm.
6.Season the scallops with salt and pepper on both sides.
7.In a large skillet, melt the remaining 2 tablespoons of butter over high heat.
8.Add scallops and cook for 2-3 minutes until golden brown.
9.Once done, remove the scallops and pour the champagne saffron sauce over them.
10.Squeeze the lemon over scallops and garnish with parsley sprigs.

PROS

This delicious seafood dish is rich and flavorful, and pairs well with any side dish.

Seared scallops are a great source of lean protein and contain essential nutrients like Vitamin B12 and Omega-3 fatty acids.

CONS

The dish is high in fat and calories, so should be enjoyed in moderation as part of a balanced diet.

Scallops can be expensive, so it may not be accessible for everyone.

HEALTH & BENEFITS

Scallops are a great source of low-calorie, lean protein, and are packed with essential nutrients like Vitamin B12 and Omega-3 fatty acids.
The saffron used in this recipe is rich in antioxidants and has been shown to have anti-inflammatory properties.

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