Scallops Luxe in Saffron Cream Sauce
constituents
✔️ 1⁄3 mug White wine
✔️ 1 tablespoon Saffron vestments
✔️ 1 pound Scallops
✔️ 2 soupspoons Avocado oil painting
✔️ 1 teaspoon Adulation
✔️ 3 cloves Garlic, diced
✔️ 1⁄2 Shallot, finely diced
✔️ 1⁄2 mug Heavy cream
✔️ 2 ladles Tomato paste
✔️ 1 tablespoon ocean swab
✔️ 1 tablespoon Pepper
✔️ 2 ladles Parsley, diced
Preparation Heat the white wine in a small saucepan over medium-high heat. Once boiling, transfer the wine into a coliseum, add the saffron vestments, and let steep. This can be done an hour ahead for a more violent flavor.
Cook Scallops Season the scallops with ocean swab and pepper. toast a skillet over medium-high, add avocado oil painting, and sauté the scallops for 2 twinkles. Flip, add adulation, and cook for another nanosecond. Remove scallops and cover approximately with antipode.
Sauce Preparation In the same skillet, add a bit further oil painting, reduce to medium-low, and sauté shallot and garlic for 2 twinkles. Stir in the saffron wine, cooking for 2 further twinkles before adding heavy cream and tomato paste. Continue stirring for 3 twinkles.
Serve Season the sauce with swab and pepper to taste. Plate the scallops, pour the saffron sauce over, and trim with diced parsley.
Prep Time 10 twinkles
cuisine Time 15 twinkles
Total Time 25 twinkles
Kcal 320 kcal
Servings 4 servings