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Seared Sea Scallops in Saffron Sauce

By Paula |

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close up of Seared Sea Scallops in Saffron Sauce on white plate garnished with parsley.

Seared Sea Scallops in Saffron Sauce.

There is just something so sexy about scallops! Perhaps it’s the way they slide off the fork right into your mouth. Or maybe it’s their silky smooth texture. Chissa {who knows} I just know I adore them. Baked Scallops are among my favorite ways to enjoy these beauties, BUT there’s something about a seared scallop that just takes the cake.

Small glass jar of Saffron on side with saffron threads spilling out.

And if it’s a Seared Sea Scallop in Saffron Sauce {wow try to say that three times fast} Just swoon. Yes, I would definitely consider this a special occasion dish. Why, well Sea Scallops and Saffron ain’t cheap ; ) but they’re worth it. Good news though, a pinch of those sexy strands goes a long way.
The trick to searing the scallops is to be patient. I know, I know, this coming from the queen of impatient herself, but when it comes to this I have to be ; ) As soon as you see those gorgeous sear marks on the bottom then and only then is it time to FLIP your scallops every so carefully. You don’t want to tear those succulent pillows of perfection now do you ; ) I find a pair of tongs works beautifully here.

Seared Sea Scallops in Saffron Sauce garnished with parsley on white plate. Spoon with sauce on plate. Glass of white wine in background.

 

When they’ve achieved they’re sear tan LOL just keep them warm while you work on the sauce. Now I’m quite sure which one is the star of this dish because to me, they’re both rawkstars. This sauce is something to write home about. You see that spoon in the picture. Yes, I totally ate the sauce of it and then went back for more ; ) Hey, just you wait, you will too!

Closeup of Seared Sea Scallops in Saffron Sauce garnished with parsley on white plate.

You might even want to double the sauce recipe and make a batch of pasta to go with {I like linguine here} for an extra special something something. Your hips won’t thank me but your taste buds will!

 

Sea Scallops in Saffron Sauce

4 scallop with saffron sauce on white plate w

Seared Sea Scallops in Saffron Sauce

Ingredients

  • 6 tablespoons unsalted butter - divided
  • 2 tablespoons extra virgin olive oil
  • 12 large sea scallops - patted dry
  • 1 cup dry white wine
  • 2 tablespoons heavy whipping cream
  • pinch of saffron threads

Instructions

  1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops.
  2. Season tops with salt and sear well on both sides. Careful to turn only once, you don't want scallops to tear. Remove scallops from pan and keep warm.
  3. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half.
  4. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
  5. Return scallops to pan. Turn to coat. Serve immediately.

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© Paula Jones

Comments

  4. Mrs. Jen B says

    Oh, yeah, pasta would need to happen with these little babies. I have an enduring love for scallops as well. My mouth is watering just thinking about them!

  5. Jackie says

    Yes, I’d definitely be increasing the sauce and making some pasta to go with this! Sounds like a real treat! 😀 Oh man, I am such a scallop & pasta fiend…

    Jax x

  9. merry jennifer says

    You definitely HAVE outdone yourself. These look so incredible. I adore scallops – and you’re right, they ARE sexy. I may have to buy some from the fish market tomorrow.

  10. Amelia from Z tasty life says

    Paula: ma che sexy!!! Luscious, velvety, oozing personality! The photos are hyper-real

  11. Deborah says

    Oh my Paula! These are beautiful! I don’t have any saffron but you can be sure that I will be acquiring some soon to try this recipe. Thanks!

  14. Denise Lamb says

    Paula:

    These scallops were delicious.
    I am usually not a big fan of seafood but I will
    definitely make these again.

    My husband loved them also.

    Thanks for a great recipe.

    Denise

  15. Sarah says

    I made these tonight. Really, really yummy. This will be my new go-to scallop recipe. I added a small amount of fresh lemon juice after eating about half and felt it was a good addition. Next time, I need to remember to cook the wine down longer. I had too much, and too thin liquid (but it still tasted excellent and was more than enough to cover the scallops and the pasta too). Then again, I only used 6 scallops due to feeding only two people and crazy scallop prices.

  16. Kristen Hess (The Artful Gourmet) says

    I absolutely LOVE LOVE LOVE Sea Scallops – especially seared in a hot pan with a creamy buttery sauce like this. Also good with some lemon and wine and butter and a little parsley and garlic..YUM! Thanks for sharing this recipe..!

  17. Chrissy Rundle says

    These look amazing. Right now I am grilling every night but the minute Fall hits… these will be the first on my list when the cuisine goes back in doors. These looked so good, I called my husband to the computer screen. Thanks for sharing!

  18. Izzy Dadabhoy says

    Most stunning sea food sauce ever i think! It is fabulous.
    I tried it with fresh large scallops and large shrimps (prawns) as a dinner party dish. The only thing I changed was wine to pernod – half cup. Incredibly tasty.
    Must try, folks.
    Thanks for the recipe. x

  20. Tracy says

    Have read in international cookbooks that turmeric is a cheaper substitute for saffron. I use turmeric for canning pickles and will try for this particular recipe, as well. I cannot wait to try! The best scallops (sea) I have ever had was at the Bavarian Inn in Sheperdsville, WV.

  21. Foodiewife says

    Scallops are my filet mignon of the sea. Now that I’ve perfected searing those babies, this sauce is next. Beautiful. Thank you.

  24. Tracy says

    i made this tonight! i served it with spaghetti squash and i thought it was great. unfortunately, my husband is more of a popcorn shrimp type guy so… i probably won’t make it again, unfortunately 🙁

  26. Izmar says

    Totally brilliant, really fantastic. High end restaurant quality stuff.
    Please don’t overcook the scallops and don’t skimp on saffron either.
    Have made it three times for friends/guests; all asking for recipe.
    Thanks

  28. Chris says

    Oh my gosh! No one has tried these in a while but they were amazing!!!! So tasty! Serves with roasted Brussels sprouts and brown bread, my husband raves about how good they were! Going into heY rotation inour household!

  29. Tom says

    I wish you would include more cooking information in your recipe, .. like how hot the pan should be; how long should I expect to cook the scallops, etc.,. Can’t wait to try your recipe but will need to look at other recipes to try and get the additional information I need to cook this. Thank you for your awesome gourmet dishes.
    TF

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