Scallops with Lemon and Saffron
Servings
4
Servings
4
Ingredients
  • 12 Hakkaido scallops
  • 1/8tsp salt
  • 1/8tsp black pepper
  • 2tsp extra-virgin olive oil
  • 2Tbsp hot water
  • 1tsp saffron threads
  • 1 shallotchopped
  • 1 garlic clovechopped
  • 1Tbsp fresh lemon juice
  • 5.6oz can coconut milk
  • 2tsp lemon zestto garnish
Instructions
  1. Pat scallops dry and season with salt and pepper on both sides.
  2. In medium skillet over medium-high heat, sear scallops in olive oil on both sides until browned. Plate and set aside.
  3. To small bowl or glass, pour hot water over saffron threads. Set aside to steep.
  4. Lower skillet to medium heat and add shallot and garlic. Sauté for 2 to 3 minutes, until soft.
  5. 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.
  6. Ladle sauce onto 4 plates and arrange 3 scallops in center of each plate. Top with lemon zest and serve.