Scallops with Garlic & Saffron

  • Scallops with Garlic & Saffron
Ranked: 171st

Rated 4.83 out of 5 based on 32 votes

Ingredients

  • 12 x pieces of scallops, orange roe removed
  • 2 x garlic cloves, finely chopped
  • 1/2 tspn saffron threads
  • 1 Tbls lemon juice
  • 20 g butter
  • 2 Tbls olive oil

Method

1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.

2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.

3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.

Leave a Review

Leave a rating

  • hat a great recipe! Easy yet elegant. A wonderful way to serve shrimp!

    Reply

    by Susan Bickta on 22/12/2012, 00:20
    Susan Bickta
    • shrimp?
      we have been looking for scallops .. now I have even more incentive to find some .. just so I can try this!

      Reply

      by Helen Minns on 22/12/2012, 17:59
      Helen Minns
  • Scallops are a favourite but I always eat them with white raddish, looking forward to this simple and pretty way of trying. YUM!

    Reply

    by Susan McKinnon on 22/12/2012, 13:00
    Susan McKinnon
  • Scallops are my favorite!! Yum!!!

    Reply

    by Linda Bonwill on 23/12/2012, 00:17
    Linda Bonwill
  • wow, sounds amazing!

    Reply

    by Kc Quaretti on 23/12/2012, 00:32
    Kc Quaretti
  • I am not a big fan of scallops but I definatley consider trying these!

    Reply

    by Jo Bogle on 23/12/2012, 07:50
    Jo Bogle
  • I made this for lunch today, and it was so yummy!! My only regret….. I didn’t make enough!!!

    Reply

    by Cuc Tran on 23/12/2012, 15:14
    Cuc Tran
  • Lovely dish, cannot wait to try!

    Reply

    by Cheryl Lundquist on 24/12/2012, 09:02
    Cheryl Lundquist
  • Love me some scallops! Delish! :)

    Reply

    by Wendy Whipple Rusch on 24/12/2012, 12:11
    Wendy Whipple Rusch
  • Don’t waste the roe, best part of the scallop

    Reply

    by James Ayers on 27/12/2012, 09:40
    James Ayers
    • being a whole food kinda girl I have to agree … I am not comfortable with waste when it is entirely edible.

      Reply

      by Helen Minns on 27/12/2012, 09:48
      Helen Minns
      • .

        Reply

        by Sarah Lewis on 29/12/2012, 21:22
        Sarah Lewis
        • I havent even rated this as I was waiting to get some scallops so I could try it … I am passing comment as I see it and no one has been disadvantaged by my comments

          Reply

          by Helen Minns on 29/12/2012, 21:41
          Helen Minns
          • !

            Reply

            by Sarah Lewis on 29/12/2012, 21:46
            Sarah Lewis
          • not true I can still vote here if I choose .. If my vote was zero I would not be able to lodge a new one as votes are final. I have not voted anything I have not attempted to cook myself and if my honest commentary offends you I dont have to own it … it is how you see it. I have been pilliaried for poor presentation and even for my choice of ingredients just because some dont know what they are or assume they are hard to get as well as been told to make fake servings for the sheer point of making it look good, but as a single parent on a pension with a child with disabilities I find some of these comment offensive as I could never condone such waste or synthetic presentation, but I chose to reply with grace and honour what good intent can be gained from what is obviously intended as hurtful. I have attempted to offer help to people who are not editing their pasted recipes (yes they were their own and I said that but presentation of the written word is important too) and was attacked with no uncertain words of vilification … I dont own any comments from others they are their own selves … admin will sort whatever issues you see and I hope to be allowed to enjoy the competition and not be censored by assumptions

            Reply

            by Helen Minns on 29/12/2012, 22:00
            Helen Minns
          • You know exactly what is going on and I will not waste my time discussing this any further.

            Reply

            by Sarah Lewis on 29/12/2012, 22:06
            Sarah Lewis
          • Cool! Thanks, Morris! :)

            Reply

            by Sarah Lewis on 31/12/2012, 13:24
            Sarah Lewis
          • thankyou Morris, but of course noone chose to believe me when I said it … *sigh* I was excited to try this recipe, but now I cant even be bothered.

            Reply

            by Helen Minns on 03/01/2013, 09:09
            Helen Minns
      • I am blessed to live right next to pristine waters so I guess I am better blessed than those who do not know where their food comes from. I love my locavore ethic for that very reason … I know where my food comes from and our waters are brim filled with non toxic and sweet delights

        Reply

        by Helen Minns on 29/12/2012, 22:46
        Helen Minns
      • Actually Snjezana Demo, the roe of a scallop is sweet, and if the roe has toxins the whole scallop will contain the same toxin. Also for your information the crest of a chicken, or rooster is utilized in traditional French cookery in Vol-Au-vents, profiteroles etc, and is often served with liver, kidneys, and other more exclusive ingredients such as Truffles, Sweetbreads and Morels. Also Italians also have a famous recipe called Cimabella con cibreo. Cibreo is the Cocks Comb. Dog food? how about we all eat dog food?.

        Reply

        by James Ayers on 29/12/2012, 23:06
        James Ayers
        • the Uni meat is the roe and it isnt bitter either … I am actually shocked to hear that it is considered bitter in a scallop …. liver is considered bitter by some and it is eaten …. some salad leaves are also bitter … it is in the balance of ingredients I guess, but it is odd that some bitterness is revered and some shunned.

          Reply

          by Helen Minns on 29/12/2012, 23:11
          Helen Minns
        • I am sorry .. I am not a graduate anything … just a mum and a carer .. seems I cant even comment without disturbing the peace *sigh*

          Reply

          by Helen Minns on 30/12/2012, 09:24
          Helen Minns
          • Snjezana I was a chef, as can be seen on my profile, at least I have the honesty to say at the beginning that I am a trained chef, and not pretend I am a home chef like some of the others here who are food critics, chefs and apprentices in a-class restaurants. I honestly stated I had some traditional chef training and experience, hence why I am in the chef category. take it as you like, at least be honest and join in the competition by actually putting some of your own recipes on here instead of being a troll!.
            Also as a chef may I train you in what is a complete fallacy?, the only reason chefs took the roe off the scallop was because of appearance, in the 90′s it was decided that ‘stacking food’ was a good way of making food ‘look presentable’, the roe didn’t fit into this ideal and it was removed to make a nice white round ‘blob’ of scallop, this ‘trend’ be it right or wrong has followed on and been taken up by all sorts of people.

            Reply

            by James Ayers on 30/12/2012, 10:05
            James Ayers
          • ?

            Reply

            by Dioscoro Soriano on 30/12/2012, 10:56
            Dioscoro Soriano
  • AWESOME!! The Scallops look and sound so light and flavorful..YUM :-)

    Reply

    by Brenda Watts on 27/12/2012, 13:28
    Brenda Watts
  • Wow amazing!

    Reply

    by roberta bonney on 28/12/2012, 07:35
    roberta bonney
  • love love love! sw☺

    Reply

    by Sherri ... on 28/12/2012, 07:37
    <small title="Sherri Logan Williams">Sherri ...</small>
  • Delicious!

    Reply

    by Jeanette Nelson on 28/12/2012, 13:29
    Jeanette Nelson
  • Approachable and fancy all at once! Trying to mark 5 stars, but can’t get the last 1/2 star to work. Drats!

    Reply

    by Stacy Reed on 28/12/2012, 17:38
    Stacy Reed
  • Very nice, love scallops!!

    Reply

    by Debbie Reid on 29/12/2012, 07:52
    Debbie Reid
  • Love scallops- sound/looks wonderful!

    Reply

    by Donna-Marie Ryan on 29/12/2012, 09:48
    Donna-Marie Ryan
  • Beautiful presentation and looks like it would taste good too!

    Reply

    by Linda Bullard on 29/12/2012, 10:09
    Linda Bullard
    • Thank you, Linda! :)

      Reply

      by Sarah Lewis on 30/12/2012, 21:56
      Sarah Lewis
      • Wow! I came and looked because I got a notification. I can hardly believe what I see going on here. It was interesting information about stacking food. It’s always nice to hear fact from fallacies but we can’t be to blame if we were taught wrongly. Just take it all on board, do some more research of your own and carry on with your own style.
        It’s a pity that each person is not being freely encouraged to have their own style… just because someone wants a whole something and someone else doesn’t like scallops. Fact is, I will never eat scallops either but my comment was about how I think it will taste to seafood lovers and how you have made your own beautiful style. If I was a seafood lover and I was given this plate, I would be deighted, I am sure!!

        Congratulations to all who truly have created their OWN recipes , whoever they may be. I am sure the judges can figure that out with all of their own experience! In the meantime, may everyone EAT and ENJOY and each to their OWN taste and style without criticising others for not being the same as ourselves.

        Reply

        by Linda Bullard on 30/12/2012, 22:24
        Linda Bullard
  • Looks yummy! am wondering if they wouldn’t taste better with some lime juice and fresh corriander to garnish? mmmmm! But nice all the same

    Reply

    by Janette Barlow on 29/12/2012, 10:38
    Janette Barlow
    • the Heartsease is a nice decorative touch … my presentation lets me down apparently

      Reply

      by Helen Minns on 29/12/2012, 10:40
      Helen Minns
  • Who cares what you think. I have already reported you and others for cheating by rating 0.5 stars on everyone’s recipes except for your friends. It is so sad to see a handful of people discrediting so many great recipes and cooks from such a great competition. You should be ashamed of yourself!

    Reply

    by Sarah Lewis on 29/12/2012, 21:22
    Sarah Lewis
    • Hi Sarah, your recipes are fantastic. People who contribute to this site know that as do the folk running the competition. Caroline’s wonderfully insightful ratings and comments will have no bearing whatsoever. Thanks for the delicious food!

      Reply

      by Stuart Talman on 30/12/2012, 11:45
      Stuart Talman
      • Thanks, Stuart. Just very disheartening to see people’s wonderful creations and efforts being downgraded by a handful of unethical and dishonest people.

        Reply

        by Sarah Lewis on 30/12/2012, 15:38
        Sarah Lewis
  • mouth watering

    Reply

    by Elizabeth Cornwall on 30/12/2012, 04:42
    Elizabeth Cornwall
    • Thank you, Elizabeth. :)

      Reply

      by Sarah Lewis on 30/12/2012, 21:55
      Sarah Lewis
  • Looks simply delish!

    Reply

    by Jenn Tidwell on 30/12/2012, 09:33
    Jenn Tidwell
  • I love scallops… such a simple yet elegant dish.

    Reply

    by Stuart Talman on 30/12/2012, 11:46
    Stuart Talman
  • These look delicious…and i am glad the roe is off. It looks gross (in my opinion!) and would spoil the look of your beautiful dish. Well done!

    Reply

    by Megan OBrien on 30/12/2012, 11:48
    Megan OBrien
    • Thanks, Megan. :)

      Reply

      by Sarah Lewis on 30/12/2012, 21:54
      Sarah Lewis
  • here here!

    Reply

    by Dylan Carter on 01/01/2013, 19:55
    Dylan Carter
  • what restaurant?

    Reply

    by Dylan Carter on 01/01/2013, 19:57
    Dylan Carter
  • Very nice. I doubled the recipe because I love scallops.

    Reply

    by Reg Soriano on 26/02/2013, 18:00
    Reg Soriano
  • Sarah it is so beautiful presentation and must be delicious as well.

    Reply

    by ANNA LINHART on 13/04/2013, 16:51
    ANNA LINHART
  • Thanks, Zana…as always recipes are just guidelines, meant to be adjusted to your liking :)

    Reply

    by Sarah Lewis on 17/04/2013, 08:37
    Sarah Lewis
  • Tasted Amazing!!!

    Reply

    by Nathan Segaloff on 20/05/2013, 20:10
    Nathan Segaloff