Saffron Scallops

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    Publish date:
    Lemon & Thyme Beef Stroganoff
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 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

    Preparation

    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.

    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.

    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.

    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.