Scallops W Cava Saffron Sauce Recipes

PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE

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.

SCALLOPS IN SAFFRON SAUCE

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.

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE

Steps:

• Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
• Take the saffron threads out of the skillet and set aside.
• Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
• Transfer the scallops to a warm dish and keep covered.
• Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
• Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
• Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
• Return the scallops to the pan and stir until just heated through.
• Transfer to plates and garnish with parsley. Enjoy :).

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR

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.

SCALLOPS IN SAFFRON MAYONNAISE

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.)

SAFFRON SCALLOPS WITH CAPELLINI

Steps:

• Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
• Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
• Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
• In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
• Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
• Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.