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Seared Sea Scallops in Saffron Sauce

Seared Sea Scallops in Saffron Sauce

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.

Seared Sea Scallops in Saffron Sauce

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


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!

Seared Sea Scallops in Saffron Sauce

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


  • 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


  1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops. 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.
  2. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
  3. Return scallops to pan. Turn to coat. Serve immediately.


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