Scallops with Saffron Sauce
Looking for an elegant start to your meal? These **Scallops with Saffron Sauce**, kissed with the sea's freshness from samphire, are ready in just 28 minutes! This **scallop recipe** transforms simple ingredients into a memorable, gluten-free and dairy-free **easy scallop appetizer** perfect for any occasion.
Dietary Information
Servings:
- 1
To prepare the scallops with saffron sauce, first season the scallops with oil 1, pepper 2 and salt 3. Set aside.
- 2
Dissolve the saffron in a little hot water 4 and then pour it into the fish stock 5. Dissolve the potato starch with a little water 6.
- 3
Add this mixture to the fish stock 7 and stir 8, over low heat, for a few minutes, until the fish stock becomes slightly velvety. Blanch the samphire for a few seconds 9.
- 4
Drain it and transfer it to a bowl with ice water 10, in order to stop the cooking and preserve the color. In a pan, pour the oil, add the garlic and sauté for a few minutes. Add the samphire 11, well drained, and sauté for a few seconds. Remove the garlic and set aside 12.
- 5
Heat a non-stick pan and add the scallops. Cook for 2 minutes per side 13 14. Plate by placing the saffron fish stock on the bottom and adding the scallops 15.
- 6
Place the samphire on the scallops 16 and complete with a sprinkling of pepper and a few leaves of lemon verbena and sorrel 17. Your scallops with saffron sauce are ready to be enjoyed 18.
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