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Scallops with Lemon and Saffron
Serves 4
A creamy coconut sauce makes a rich and luxurious accompaniment to simply seared scallops, punctuated by the bright flavour of lemon and the earthy floral scent of saffron. A deep yellow tint of saffron colours the dish and is topped off with a final dash of bright-yellow lemon zest.
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Ingredients
- 12 Hokkaido scallops
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) black pepper
- 2 tsp (10 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) hot water
- 1 tsp (5 mL) saffron threads
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 Tbsp (15 mL) fresh lemon juice
- 1 5.6 fl oz (165 ml) can coconut milk
- 2 tsp (10 mL) lemon zest, to garnish
Directions
01
Pat scallops dry and season with salt and pepper on both sides.
02
In medium skillet over medium-high heat, sear scallops in olive oil on both sides until browned. Plate and set aside.
03
To small bowl or glass, pour hot water over saffron threads. Set aside to steep.
04
Lower skillet to medium heat and add shallot and garlic. Sauté for 2 to 3 minutes, until soft.
05
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.
06
Ladle sauce onto 4 plates and arrange 3 scallops in centre of each plate. Top with lemon zest and serve.
