Saffron Scallops With Capellini

By Moira Hodgson

Published February 21, 1987

Total Time
30 minutes
Rating
3(46)
Comments
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Featured in: FOOD; SPARE NO EXPENSE, AND ADD THE SAFFRON

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Ingredients

Yield:4 servings

  • 1 ½ pounds bay scallops

  • 2 tablespoons olive oil

  • ¼ teaspoon saffron

  • 1 tablespoon fresh tarragon leaves

  • 1 red or yellow pepper

  • 2 shallots, minced

  • 1 tablespoon vegetable oil

  • ¼ cup white wine

  • Coarse salt and freshly ground pepper to taste

  • 1 pound capellini

  • 1 tablespoon butter

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 grams carbs; 48 milligrams cholesterol; 705 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 5 grams fiber; 907 milligrams sodium; 37 grams protein; 6 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

  1. Step 1

    Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.

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Ratings

3 out of 5
46 user ratings
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Comments

Banshee

Please don’t fear the price of saffron, especially if you have a Trader Joe’s nearby. Many varieties exist, and not nearly as spendy as the Kashmiri Mughra. Spanish works just fine in most applications and is infinitely cheaper. I like to bloom it in the broth or whatever liquid is called for, so it really penetrates the whole dish.

Banshee

Please don’t fear the price of saffron, especially if you have a Trader Joe’s nearby. Many varieties exist, and not nearly as spendy as the Kashmiri Mughra. Spanish works just fine in most applications and is infinitely cheaper. I like to bloom it in the broth or whatever liquid is called for, so it really penetrates the whole dish.

Lisa G

This is a very subtle dish but really nice. Doing the pepper purée is a bit of a pain but it’s worth it. We used whole wheat macaroni and dried tarragon and it was great.

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