Tapas – Scallops in Saffron & Rioja Wine Sauce

May 11, 2023May 11, 20230 0

Scrumptious Scallops in Saffron & Rioja Wine Sauce recipe

Tapas – Scallops in Saffron & Rioja Wine Sauce

by The Chefin Seafood

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

281

Sugar

Fat

24g

Tapas are a popular type of appetizer in Spain, consisting of small dishes that are meant to be shared with friends and family over drinks. Scallops in Saffron & Rioja Wine Sauce is an elevated version of a traditional tapas dish. The scallops are seared to perfection and the sauce has a deliciously rich and complex flavor that pairs perfectly with the scallops. This dish is a great way to add some international flavor to your dinner party or to impress your dinner guests with a taste of Spain.

Instructions

1.	Heat olive oil and butter in a pan over medium-high heat.
2.	Add chopped shallot and sauté for 2-3 minutes.
3.	Add a pinch of saffron and 2 ounces of rioja wine.
4.	Reduce heat and let the mixture simmer for about 5-8 minutes until the liquid has reduced by half.
5.	Season 5 scallops with salt and pepper.
6.	Add the scallops to the sauce and cook for about 2-3 minutes on each side until they are seared and cooked through.

PROS

This delectable dish is savory and full of flavor.

The scallops are cooked perfectly and the sauce is rich with the taste of rioja wine.

It serves as a great appetizer or a main course when paired with vegetables and rice.

CONS

Scallops are expensive and can be hard to find in certain areas.

They can also be overcooked easily, so be careful when cooking them to avoid a rubbery texture.

HEALTH & BENEFITS

Scallops are an excellent source of protein and omega-3 fatty acids.
They are also low in calories, making them a great option for those trying to maintain a healthy weight.
Saffron has been known to improve mood and reduce symptoms of depression.

	3 tablespoons olive oil
	1 shallot , chopped
	1 teaspoon butter
	1 pinch saffron
	2 ounces rioja wine
	5 scallops
	salt and pepper , to taste