Pan Seared Diver Scallops in an Orange-Saffron Sau
Entrees - Maindishes
12 large (dry-pack) Diver Scallops
2 Tablespoons Kosher salt
7 cranks fresh ground white pepper
1 Tablespoon unsalted butter
2 shallots, chopped fine
2 oranges, juiced
1 teaspoon saffron pistils, steeped in 1 Tablespoon hot water
3 Tablespoons unsalted butter, cut into cubes and chilled
1 bunch fresh chervil, or tarragon, parsley, or dill
1 bunch chives
Season all sides of the scallops with 1 1/2 Tablespoons of salt and
5 cranks of pepper.
Heat 1 Tablespoon butter in a medium sized pan. Once melted,
add 6 scallops and sear over medium high heat without shaking. If
they stick to the pan, itís okay.
Sear the scallops for 20 seconds on each side until brown. Repeat
for the remaining 6 scallops.
Remove the scallops from the pan and allow to rest. Add shallots
to the pan and gently stir for 20 seconds without browning, add
the orange juice and the saffron water. Increase the heat to
medium and reduce the liquid to a thick syrup.
Lower the heat and whisk in the remaining chilled butter. Add 1
teaspoon salt and 2 cranks pepper.
Place 3 scallops per person in small soup bowl. Gently spoon the
sauce over the scallops and garnish with chervil and chives.
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