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Scallops in Saffron Butter

Pan seared scallops in saffron butter sauce, garnished with parsley and flaked almonds

Course Appetizer, Starter
Cuisine Mediterranean
Keyword Dinner Party, Quick and Easy, Seafood
Servings 2 people
Author Zaatar and Zaytoun

Ingredients

  • 6 scallops
  • 1 tablespoon slightly salted butter
  • 3-4 saffron threads
  • small handful flaked almonds
  • few parsley leaves finely chopped
  • salt and coarse black pepper
  • mild olive oil

Instructions

  1. Lightly toast the flaked almonds in a pan. Remove and set aside
  2. To make the saffron butter, pound the saffron threads in a bowl and mix in the butter well
  3. Wash and drain the scallops. Season well with salt and black pepper
  4. Heat up the pan on medium high heat for around five minutes
  5. Pan sear the scallops for 2-3 minutes on each side
  6. Add a tablespoon of the butter and baste for the last minute of cooking
  7. Transfer to a plate and garnish with a sprinkle of parsley and flaked almonds.