Saffron Scallops Bliss (Print Version)
# Ingredients:
01 -
1/3 cup white wine.
02 -
1 teaspoon saffron strands.
03 -
500g scallops.
04 -
1 tablespoon butter.
05 -
2 tablespoons avocado oil.
06 -
1/2 small shallot, minced.
07 -
3 cloves garlic, finely chopped.
08 -
1/2 cup heavy cream.
09 -
2 teaspoons tomato paste.
10 -
1 teaspoon salt.
11 -
1 teaspoon black pepper.
12 -
2 teaspoons chopped parsley.
# Instructions:
01 -
Heat the wine in a small pot over medium-high. Let it boil, then pour it into a bowl. Stir in the saffron strands, then let it sit to infuse.
02 -
Sprinkle salt and pepper on the scallops. Heat avocado oil in a skillet over medium-high. Add scallops and sear for 2 minutes. Flip them over, throw in the butter, and cook for another minute.
03 -
Take the scallops out of the skillet. Cover them up with aluminum foil to keep them warm.
04 -
Using the same pan, reduce the heat to medium-low. Pour in a little more oil, then sauté the garlic and shallots for 2 minutes. Stir in the saffron-infused wine and simmer for 2 more minutes.
05 -
Mix in the tomato paste and heavy cream. Keep stirring for 3 minutes until smooth.
06 -
Season the sauce with salt and pepper to your taste. Place the scallops on plates, pour the saffron sauce over them, and sprinkle the parsley on top.
# Notes:
01 -
Soaking the saffron ahead of time, even an hour in advance, makes the flavor stronger.
02 -
Scallops cook super fast. Overcooking can make them tough!