Scallops in saffron cream
A refined and very easy-to-make starter: ideal for beginners who want to impress their friends and family.
Ingredients · Servings 4 people
- 500g of scallops
- 1 sachet of saffron threads (or, failing that, 1 level teaspoon of turmeric)
- 15 cl of liquid fresh cream
- 2 tablespoons of olive oil
Method · 1 min
- Heat the oil in a large frying pan or sauté pan. Add the scallops, making sure they don't touch. Sprinkle them with saffron (or turmeric if you don't have saffron). Cook over high heat for 2 to 3 minutes, depending on their thickness.
- Carefully turn the scallops over without piercing them. Cook them for another 2 minutes.
- Remove the scallops and keep them warm in individual ramekins. Deglaze the pan with the cream. Heat over high heat for 1 to 2 minutes and pour this smooth sauce over the scallops.
