Scallops in Saffron & Tomato sauce
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| Scallops in Saffron & Tomato sauce |
Per often requests scallops for special occasion dinners, and I love
them as well, so why not? They're terribly expensive here, and usually
not super high in quality - but still good. This idea - to cook them
with a saffron and tomato sauce with capers - comes from Isabel's Cantina. It makes a delicious starter, and it's easy to scale up for more people.
I had an open bottle of rosé wine so that's what I used, but white wine would work great as well.
Scallops in Saffron & Tomato sauce
(printable recipe)
Serves 2
4 scallops
olive oil for frying
100 g cherry tomatoes, halved
3 shallots, thinly sliced
2 garlic cloves, minced
200 ml wine (rosé or white)
1/4 g saffron
1-2 tbsp capers
1/2-1 tsp lemon juice
salt, black pepper
Start by roasting the cherry tomatoes in an oven proof dish. Place them with the cut side up, drizzle with some olive oil, and bake at 175°C for 30 minutes. Let cool.
Heat a little oil in a pan, and when it's hot, add the shallots and garlic. Fry for a minute on high heat, then add wine and saffron. Cook for 4 minutes on medium heat. Add the tomatoes, capers and lemon and cook for another minute. Remove from heat while you sear the scallops.
Dry the scallops with kitchen towels, and season with some salt and finely ground black pepper. Sear in olive oil on high heat for about 2 minutes on each side. Serve with the sauce.
I had an open bottle of rosé wine so that's what I used, but white wine would work great as well.
Scallops in Saffron & Tomato sauce
(printable recipe)
Serves 2
4 scallops
olive oil for frying
100 g cherry tomatoes, halved
3 shallots, thinly sliced
2 garlic cloves, minced
200 ml wine (rosé or white)
1/4 g saffron
1-2 tbsp capers
1/2-1 tsp lemon juice
salt, black pepper
Start by roasting the cherry tomatoes in an oven proof dish. Place them with the cut side up, drizzle with some olive oil, and bake at 175°C for 30 minutes. Let cool.
Heat a little oil in a pan, and when it's hot, add the shallots and garlic. Fry for a minute on high heat, then add wine and saffron. Cook for 4 minutes on medium heat. Add the tomatoes, capers and lemon and cook for another minute. Remove from heat while you sear the scallops.
Dry the scallops with kitchen towels, and season with some salt and finely ground black pepper. Sear in olive oil on high heat for about 2 minutes on each side. Serve with the sauce.
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