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Ingredients
3 tablespoons butter
12 fat sea scallops, with coral attached, if possible
Salt and freshly ground pepper to taste
1 ¼ cups dry white wine
2 tablespoons fish stock (see recipe)
1 ¼ cups heavy cream
1 tablespoon lemon juice
½ teaspoon saffron threads
¼ cup minced chives
Cracked pink peppercorns for garnish
Nutritional analysis per serving (4 servings)
8 grams carbs; 125 milligrams cholesterol; 448 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 23 grams saturated fat; 36 grams fat; 1 gram trans fat; 579 milligrams sodium; 12 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side. Remove the scallops and set aside. Pour the butter and liquid that remains into a saucepan.
- Step 2
Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce. Season to taste with salt.
- Step 3
Gently reheat the scallops in the sauce and stir in the chives. Serve immediately, sprinkled with the pink peppercorns.
Private Notes
Comments
Very tasty. Might benefit from more salt—perhaps via some anchovies or chopped kalimata olives.