Scallops In A Vermouth And Saffron Sauce Recipes

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PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE



Pan Seared Scallops with a Saffron Cream Sauce image

Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer

Time 7m

Number Of Ingredients 7

12 large scallops
½ stick butter
1 ½ tbsp olive oil
½ cup dry white wine
generous pinch of saffron threads
⅓ cup heavy cream/double cream/thickened cream
fresh parsley for garnish

Steps:

  • Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
  • Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
  • Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
  • Cook over a medium high heat for 1 1/2 minutes until golden brown.
  • Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
  • Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
  • Turn the heat to high and add the wine to the pan.
  • Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
  • Stir well and whisk in the remaining butter (1/4 stick/30 g).
  • Once this has melted add the cream and whisk until slightly reduced and thickened.
  • Return the scallops to the pan and serve garnished with parsley.

Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving

SEA SCALLOPS WITH VERMOUTH



Sea Scallops with Vermouth image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 14m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 shallot, chopped
2 (14 ounce) cans quartered artichoke hearts in water, drained
Salt and pepper
1/4 cup parsley leaves, chopped
2 tablespoons capers, drained
16 sea scallops
1/2 cup dry vermouth

Steps:

  • Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
  • Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-Cream Sauce image

Provided by oallene1995

Time 29m

Yield 2

Number Of Ingredients 7

1 pound sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Coat the scallops with flour, dusting off excess. Melt the butter in a large skillet over medium heat. Add the scallops and cook for about 5 minutes, stirring occasionally, until they are opaque, and then remove from skillet. Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom. Bring to a boil and reduce the volume of liquid by half. Stir in cream, salt, and pepper and turn heat down to low. Add the scallops back to the pan and cook until heated through.

SCALLOPS IN SAFFRON SAUCE



Scallops in Saffron Sauce image

This is a fabulous recipe I love to serve to guests, but is also a nice surprise for the family. The saffron sauce is out of this world!

Provided by love4culinary

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

12 sea scallops, prepared for cooking (removing muscle)
3 large carrots, peeled and cut into sticks
2 medium turnips, peeled and cut into sticks
sea salt
1/2 lb fresh string bean, cut in 1 inch length
1/4 lb fresh green peas, shelled
3 tablespoons unsalted butter
white pepper
2 shallots, chopped fine
3/4 cup dry white wine
1 teaspoon white wine vinegar
3/4 cup heavy cream
12 tablespoons unsalted butter, softened
salt & freshly ground black pepper
1/4 teaspoon saffron thread
1 small head red leaf lettuce
parsley, for garnish

Steps:

  • Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
  • Remove beans with a slotted spoon, put in a strainer run under cold water.
  • Add peas to the boiling water and cook in the same way you cooked the beans.
  • Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
  • Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
  • Season with salt and pepper to taste.
  • Remove the pan from the heat.
  • Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
  • Preheat your oven to 475 degrees F.
  • Now you want to prepare the sauce.
  • First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
  • Then combine shallots, white wine and vinegar in another small saucepan.
  • Cook over medium heat until all liquid has evaporated.
  • Whisk in the cream, lower the heat and simmer to reduce the cream by half.
  • Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
  • Season with salt and pepper and then stir in the saffron.
  • Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
  • Next you want to season the sliced scallops with salt and pepper.
  • Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
  • To serve, arrange a crown of lettuce on a serving platter.
  • Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
  • Spoon the sauce over and garnish with fresh parsley.

Nutrition Facts : Calories 474.4, Fat 40.4, SaturatedFat 25.1, Cholesterol 127, Sodium 134, Carbohydrate 16.1, Fiber 4.5, Sugar 5.4, Protein 9.2

SHOW-STOPPER SEARED SCALLOPS WITH LEMON SCENTED BREAD CRUMBS AND FETTUCCINE WITH SAFFRON AND ASPARAGUS



Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound asparagus tips
1 pound dry fettuccine
Salt
Extra-virgin olive oil, 2 tablespoons plus some for drizzling
2 cloves garlic, chopped
1 shallot, thinly sliced
1/2 cup dry white wine, eyeball it
1/2 cup chicken stock
1 (14-ounce) can crushed tomatoes
Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle
1/4 cup heavy cream, eyeball it
Black pepper
2 tablespoons butter
1 cup bread crumbs
1 lemon, zested
16 sea scallops, trimmed
Handful parsley, finely chopped

Steps:

  • Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
  • While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
  • While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
  • Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-cream Sauce image

This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.

Provided by Jajaja

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Coat the scallops with flour, dusting off excess.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
  • Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
  • Bring to a boil and reduce the volume of liquid by half.
  • Stir in cream, salt, and pepper and turn heat down to low.
  • Add the scallops back to the pan and cook till heated through.

SCALLOPS IN SAFFRON MAYONNAISE



Scallops in Saffron Mayonnaise image

Categories     Shellfish     Sauté     Cocktail Party     Quick & Easy     Scallop     Saffron     Lettuce     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 11

1 pound sea scallops, cut horizontally into 1/3-inch rounds, rinsed and drained
1 cup plus 1 tablespoon olive oil
1/8 teaspoon crumbled saffron threads
1 large egg at room temperature
5 teaspoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
about 3 heads of Bibb lettuce or other small-leafed lettuce, separated into leaves, rinsed, and spun dry
1 small carrot, cut into fine julienne strips
1 small bunch of chives, cut into 1-inch pieces

Steps:

  • In a large skillet cook the scallops in 1 tablespoon of the oil, covered, over moderately high heat, shaking the skillet occasionally, for 2 to 3 minutes, or until they are just cooked through. Let the scallops cool in a bowl, covered loosely.
  • In a small bowl combine the saffron with 2 teaspoons hot water. In a blender or food processor blend together the egg, the lemon, juice, the mustard, the salt, and the pepper, with the motor running add the remaining 1 cup oil in a slow stream, and blend the mayonnaise until it is emulsified. Stir in the saffron mixture and salt to taste. Dip each scallop round, patted dry, into the saffron mayonnaise, coating it well, arrange it on a lettuce leaf, and garnish each hors d'oeuvre with some of the carrot and chives. (Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR



Scallops With Saffron Lobster Sauce and Caviar image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 cups dry white wine
1 2-pound lobster
2 1/2 teaspoons cold, unsalted butter
2 shallots, peeled and minced
1 cup sparkling wine
1 pound large sea scallops
1/4 teaspoon saffron threads
3 tablespoons golden caviar
8 cups cleaned and stemmed spinach leaves

Steps:

  • In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
  • When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
  • Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
  • Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
  • Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams

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