Scallop with Saffron & Butter Sauce

Scallop with Saffron & Butter Sauce

An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral (or roe) attached.

For the Scallop

  • 4 large fresh scallops
  • A few threads of Saffron
  • 4 – 5 cherry tomatoes (optional)
  • Noilly Prat Vermouth or dry white wine
  • Butter
  • Salt & Pepper


Melt butter in pan and sear the scallops
Dissolve some saffron threads in 40 – 50 ml of warm water
Take the scallop out of the pan,
Deglaze pan with a shot of Noilly Prat add saffron and cook
Finish with butter & simmer until sauce thickens
Slice tomatoes and arrange on plate


Spoon sauce on plate and place scallop on top
Garnish with green leave (i.e. parsley or cilantro)

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