Directions
- Gently pat scallops dry with paper towels to remove excess moisture. Season with salt and black pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, making sure not to overcrowd the pan. Sear for 2–3 minutes on each side until golden brown and opaque in the center. Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium. Add butter and minced garlic, sautéing for about 1 minute until fragrant.
- Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream and saffron threads. Simmer gently for 3–4 minutes until the sauce thickens slightly and takes on a warm golden hue. Season with salt, black pepper, and lemon juice.
- Return the seared scallops to the skillet, spooning some sauce over them to coat. Simmer for an additional 1–2 minutes to warm through.
- Plate the scallops, drizzle with extra saffron cream sauce, and garnish with chopped fresh parsley. Serve immediately.
Recipe Details
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Substitute scallops with large shrimp or lobster medallions for a different seafood twist.
- Add a teaspoon of grated Parmesan to the sauce for an extra layer of richness.
- Replace white wine with chicken or seafood stock for a non-alcoholic version.
- Serve over creamy risotto, fettuccine, or a bed of sautéed spinach for a complete meal.
Serving Suggestions
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