Capesante allo Zafferano

Scallops is probably in my top 3 favorite seafood choices. Only recently I mastered the ability to perfectly cook it and I am having fun in the kitchen trying different flavor combinations. Last Christmas I found some saffron in my pantry; I had almost forgotten I had it since the bottle is very small. Rather than the classic Italian “Risotto alla Milanese”, I decided to combine saffron with seafood. It was the right chance to pair it with scallops. The result was (not so) surprisingly delicious.

Ingredients

– 6 scallops

– red onion, finely chopped

– 4 oz of fat free coconut creamer (100ml)

– 1 – 2 oz of heavy cream (25 – 50ml)

– 1 Tbsp of EVO oil for the sauce and 2 Tbsp for the scallops

– freshly squeezed lemon juice

– 1 Tbsp of sugar free shredded coconut

– 20 – 25 saffron threads

– salt and pepper as needed

– parsley (optional)

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Procedure

Saute the onion in a pan on medium heat; once soft, add the coconut creamer, the heavy cream, a pinch of salt and pepper and squeeze some of the lemon juice in. Don’ t add too much; you can always add more later if needed. Once it starts to simmer, turn the heat on low and add the saffron threads. The saffron will turn the sauce into a beautiful yellow.

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Bring it back to simmer and let it reduce till it thickens a little bit. Adjust taste with salt, pepper and lemon if needed. Cover with a lid and remove from the heat while you cook the scallop.

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To sear the scallops: salt and pepper on one side. You will salt and pepper the other side once you turn them. Preheat the oil in the pan on medium heat; once hot, place the scallops in the pan like shown in the picture (12 o’clock, 11 o’clock, 10 o’clock, and so on). If the oil sizzles, the temperature is right. Once golden on once side, turn them. The scallops will take less than 2 minutes to cook on each side. If you overcook them, it will taste like rubber.

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Once golden on both sides, the scallops are ready to be served. Remove from the pan and place them into a plate. Add the shredded coconut to the sauce and you are ready to plate.

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Voila’! Scallops with saffron sauce is served. This is a very easy and comforting dish which is perfect for both a casual or a more special night.

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I hope you will try it at home and leave me a feedback.  And stay tuned for the next delicious recipe!

 

 

 

 

 

 

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This entry was published on March 31, 2016 at 19:59. It’s filed under Antipasti, Secondi Piatti and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Capesante allo Zafferano

  1. That looks amazing💛💛

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