Scallops with Saffron Sauce




Rating: 3.48 / 5.00 (118 Votes)


Total time: 30 min

Servings: 2.0 (servings)

Ingredients:














Instructions:

For the scallops with saffron sauce, first peel and chop the shallot.

Rinse the scallops and dry them. Melt the butter and fry the scallops in it. Remove and set aside.

Whip the cream until semi-stiff. Mix saffron threads with the hot water.

In the frying fat of the scallops, sauté the shallot, dust with flour and pour in the wine. Add tarragon and saffron dissolved in water.

Add the scallops again and remove the pan from the heat. Stir the yolks into the sauce (which is no longer boiling!) and finally fold in the whipped cream.

Season the scallops with saffron sauce with salt and pepper.

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