Be the first to Easy creamy orange saffron sauce makes a classy topper for scallops. This was a restaurant favorite. Do not overcook the scallops or they will become tough and rubbery.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 36 large sea scallops
- 4 ounces clam juice
- 16 ounces orange juice
- 8 ounces heavy whipping cream
- 6 ounces whole butter, softened
- 1/2 teaspoon saffron
- Salt and pepper
- Sprigs of fresh herbs
- 1/2 red bell pepper, finely diced
- Flour
- Oil for cooking
Preparation:
Remove small muscle from scallops, rinse well, drain and pat dry. Begin warming oil in large saute pan.
Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour. Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. (You may have to do this part in batches, depending on the size of your pan.) Sear this side well, then turn with tongs to sear the other side. Remove from pan and keep warm while preparing the sauce. After you have seared all the scallops, pour out any oil left in the pan.
Pour orange juice and clam juice into hot pan and reduce by half over high heat. Crumble saffron into reduction, then add cream. Reduce again by half. Remove from heat, whisk in butter a little at a time. Return sauce to low heat while re-warming scallops in oven. Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately.
Yield: 6 servings
Recipe Source: Chez Pierre Restaurant, Colorado Springs, Colorado
Reprinted with permission.
Set scallops out on work area and sprinkle with salt and pepper. Dredge in flour. Make sure oil is very hot by sprinkling in a little flour. Shake excess flour from scallops and place, one at a time, flat side down in hot oil. (You may have to do this part in batches, depending on the size of your pan.) Sear this side well, then turn with tongs to sear the other side. Remove from pan and keep warm while preparing the sauce. After you have seared all the scallops, pour out any oil left in the pan.
Pour orange juice and clam juice into hot pan and reduce by half over high heat. Crumble saffron into reduction, then add cream. Reduce again by half. Remove from heat, whisk in butter a little at a time. Return sauce to low heat while re-warming scallops in oven. Pour a little sauce on each plate and place 6 hot scallops in sauce. Garnish with diced red peppers and fresh herbs. Serve immediately.
Yield: 6 servings
Recipe Source: Chez Pierre Restaurant, Colorado Springs, Colorado
Reprinted with permission.
