Scallops Luxe In Saffron Cream Sauce
Tender scallops seared and baked in a velvety saffron cream sauce, finished with garlic, parsley, and lemon for a luxurious yet surprisingly simple dish.
Ingredients
- 1 pound scallops
- 2 tablespoons olive oil
- 1 cup heavy cream
- ¼ teaspoon saffron threads
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Warm olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pat scallops dry, season, and sear 2–3 minutes per side until golden; set aside.
- Pour cream into the skillet, stir in saffron, and simmer 3–4 minutes with salt and pepper.
- Return scallops, spoon sauce over, and cook 2–3 minutes. Garnish with parsley and serve hot.