Saffron Scallops

August 2007
Saffron Scallops

by 5 people

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This dish is easy to make, but its gorgeous color and mouthwatering flavors really make it look impressive.

Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 6 tablespoons butter
  • 1 shallot, finely chopped
  • 1 mango, chopped (about 1 cup)
  • 1/2 cup white wine
  • 1/4 teaspoon saffron threads
  • Grated peel and juice of 1/2 lime
  • Pinch crushed red pepper
  • Salt
  • 1 1/4 pounds sea scallops
  • Snipped chives, for garnish
  1. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
  2. Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
  3. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
  4. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.
  • Columbia Winery Gewurztraminer 2005 (Washington)
Tip How-to:
  • Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
  • Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
  • Press on the skin side of the mango to "pop" out the mango cubes, using a small knife to help remove them from the skin.