Scallops with Saffron Cream

April 02, 2011
saffron-scallops

Scallops ~ my first taste... when I was in KL, during one of the company dinners ~ 8 course dinner in a posh Chinese Restaurant. I remembered looking at the disc-like morsels thinking... 'Is this really scallops? it doesn't look exciting...'  Took a bite... I didn't like the taste of dried scallops... and canned Abalone too... It had a tiny hint of Oyster Sauce straight from the bottle with slight taste of metal... It has been years... since...

Few weeks ago, I noticed scallops ~ fresh scallops at Leedeville, on sale for AUD$2 per shell... I was keen to grab a few shells for my props .. always thinking of props... but decided against it... too many props... I have to find a proper home for them... until last week, again I saw them on display in Woollies, going for AUD$ 1.15 per piece... cheaper, so I grabbed some and tried cooking scallops for the first time...  


This time... the scallops tasted much better... sweet and delicate, not fishy although it is SEAFOOD!

The saffron infused 'lemony' creamy sauce goes superbly well with the lightly seared scallops...  and  I am the happiest as I can keep the SHELLS too...

 Recipe (adapted from Fast Seafood)
12 scallops in half shells
1 teaspoon of olive oil
1 small brown onion - finely chopped
a pinch of saffron
160ml light cream
2 teaspoon lemon rind
1 tablespoon lemon juice
2 teaspoon roe
  1. Remove scallops from shell. Wash and pat dry the shells and put it aside.
  2. Heat up oil in a small saucepan, and saute onions until soften. Add lemon rind, saffron and cream. Bring to a rapid boil and turn down the heat to a simmer for 5 minutes or until the cream thickened and halved.
  3. Turn off the heat and put it aside to cool for 20 minutes.
  4. Strain and add lemon juice once the sauce has cooled.
  5. Return to the clean saucepan and bring to boil and simmer again for another 5 minutes.
  6. Pan fry or grilled scallops until brown.
  7. Place the scallops onto the cleaned shells.
  8. Drizzle over with saffron sauce and top with little pink fish roe.
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Comments

  1. UnknownApril 2, 2011 at 9:45 PM

    Wow these are really beautiful! I love the way your recipe is written - seems beautiful in its simplicity!

    ReplyDelete
  2. Angie's RecipesApril 2, 2011 at 10:13 PM

    Those look totally droolworthy! I love the way you serve them. :-))

    ReplyDelete
  3. AnonymousApril 3, 2011 at 6:25 PM

    I love scallops. The first photo is beautifully composed.

    ReplyDelete
  4. mycookinghutApril 3, 2011 at 9:22 PM

    I am a big fan of scallop! Anytime I can eat them happily!

    ReplyDelete
  5. Lisa HoApril 4, 2011 at 1:44 PM

    Linda,
    Thank you :)
    Simple and nice

    ReplyDelete
  6. Lisa HoApril 4, 2011 at 1:45 PM

    Angie,
    :D
    can only serve 6 friends at a time... as I have only 6 good shells ;)

    ReplyDelete
  7. Lisa HoApril 4, 2011 at 1:46 PM

    Mei Teng,
    Thank you. I like fresh scallops better than frozen or dried ones :)

    ReplyDelete
  8. Lisa HoApril 4, 2011 at 1:49 PM

    leemei,
    I baru mau berjinak2 with fresh scallops :D

    ReplyDelete
  9. Only Fish RecipesApril 6, 2011 at 1:01 AM

    first time here...wow..these scallops look so great.....very delicious...I'm almost drooling over these pics...great presentation.....glad to follow ur space...do visit my space whenever u hav time :-)

    ReplyDelete
  10. Lisa HoApril 6, 2011 at 9:05 AM

    Only Fish Recipe,
    Nice meeting you in my kitchen.. :)
    Love fish and definitely will visit your page for some nice fish dish (just visited about 3 minutes ago ;))

    ReplyDelete
  11. tigerfishApril 6, 2011 at 9:12 AM

    Love love love scallops! But have not cooked scallops as fresh as these before, as in still in the shells!

    ReplyDelete
  12. Lisa HoApril 7, 2011 at 2:25 PM

    tigerfish,
    my first time too :D

    ReplyDelete

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