Scallops in saffron sauce
Scallops in saffron sauce
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4
1 cup plus 1 tablespoon oil, divided 14 curry leaves, divided 8 jumbo scallops, rinsed and patted dry Salt 1 1/2 teaspoons curry powder, divided 2 tablespoons butter 2 cloves garlic, finely chopped 1/2 onion, chopped Dash white pepper Dash saffron strands 1 cup plus 2 tablespoons heavy cream

Step 1 To make fried curry leaves for garnish, add 8 curry leaves to 1 cup oil in a small saucepan over low heat. As the oil heats, the leaves will crinkle slightly and become crisp. Remove with a slotted spoon to paper towels. Reserve the leaves.

Step 2 Season the scallops with salt and one-half teaspoon curry powder and set aside.

Step 3Heat the butter in a saucepan. Add the garlic and sweat over low heat until golden brown, about 2 to 3 minutes. Add the onion and cook until translucent, about 4 to 5 minutes. Add the remaining curry leaves, remaining 1 teaspoon curry powder, pepper and saffron. Stir for 1 minute, then add the cream and continue to stir gently until the mixture begins to thicken. Add salt to taste.

Step 4Heat the remaining tablespoon of oil in a thick-bottomed heavy skillet . Add the scallops and sear for 30 seconds on each side, or longer according to taste. Place them on the sauce on serving plates and serve hot, garnished with fried curry leaves.

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