A creamy coconut sauce makes a rich and luxurious accompaniment to simply seared scallops, punctuated by the bright flavor of lemon and the earthy, floral scent of saffron. A deep yellow tint of saffron colors the dish and is topped off with a final dash of bright yellow lemon zest.
Using Frozen Scallops
If using frozen scallops, defrost them by removing them from the packaging and placing them in a glass container with lid. Defrost in the refrigerator for 24 hours and pour off any accumulated liquid periodically. When completely thawed, drain accumulated water. Patting them dry before cooking helps achieve that perfect sear.
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This recipe originally appeared on alive.com as “Scallops with Lemon and Saffron.”
Scallops with Lemon and Saffron
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Instructions
- Pat scallops dry and season with salt and pepper on both sides.
- In medium skillet over medium-high heat, sear scallops in olive oil on both sides until browned. Plate and set aside.
- To small bowl or glass, pour hot water over saffron threads. Set aside to steep.
- Lower skillet to medium heat and add shallot and garlic. Sauté for 2 to 3 minutes, until soft.
- Add lemon juice to deglaze pan. Add saffron and water and whisk in coconut milk. Let sauce reduce and thicken for 3 to 5 minutes. Add in scallops to warm through.
- Ladle sauce onto 4 plates and arrange 3 scallops in center of each plate. Top with lemon zest and serve.
