Scallops with Saffron Sauce - PoorMansGourmet

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice offers sweetness without alcohol.

saffron threads

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

Remove scallops from the bag and strain the liquid into a bowl to save the scallop juice.

Pat the scallops dry and bring them to room temperature.

Season the scallops lightly with kosher salt, black pepper, and a little all-purpose seasoning.

Melt bacon grease in a hot nonstick pan.

Add the scallops to the pan and cook for 2.5 minutes without overcrowding.

Flip the scallops over and season the other side lightly with salt and pepper, cooking for another minute.

Remove the scallops from the pan once cooked.

Add chopped garlic to the pan and stir until it turns white.

Deglaze the pan with sweet vermouth or white wine, scraping up the browned bits.

Add the reserved scallop juice to the pan.

Stir in whipping cream and heat until bubbles start to form.

Add dried chives and grated Romano cheese, whisking to combine.

Lower the heat to a simmer and add cold butter to thicken the sauce.

Add a pinch of saffron to the sauce and whisk until well mixed and the sauce thickens.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Spoon the sauce onto a plate and place the scallops on top.

Garnish the dish with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens