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Scallops with Lemon and Saffron
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Scallops with Lemon and Saffron

Servings 4

Ingredients

  • 12 Hakkaido scallops
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp extra-virgin olive oil
  • 2 Tbsp hot water
  • 1 tsp saffron threads
  • 1 shallot chopped
  • 1 garlic clove chopped
  • 1 Tbsp fresh lemon juice
  • 5.6 oz can coconut milk
  • 2 tsp lemon zest to garnish

Instructions

  • Pat scallops dry and season with salt and pepper on both sides.
  • In medium skillet over medium-high heat, sear scallops in olive oil on both sides until browned. Plate and set aside.
  • To small bowl or glass, pour hot water over saffron threads. Set aside to steep.
  • Lower skillet to medium heat and add shallot and garlic. Sauté for 2 to 3 minutes, until soft.
  • Add lemon juice to deglaze pan. Add saffron and water and whisk in coconut milk. Let sauce reduce and thicken for 3 to 5 minutes. Add in scallops to warm through.
  • Ladle sauce onto 4 plates and arrange 3 scallops in center of each plate. Top with lemon zest and serve.