OH MY GOODNESS! That’s what I said when I tasted my latest recipe, Seared Scallops in Saffron Sauce.
Easy Seared Scallops in Saffron Sauce
Adapted from Women’s Health and bell’alimento
6 large sea scallops – patted dry
1 (14 oz) can cannellini beans, rinsed and drained
4 cups baby spinach
2 strips bacon, chopped into small pieces
1/2 red onion, minced
6 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup dry white wine
2 tablespoons heavy whipping cream
pinch of saffron threads
1 clove garlic, minced
Salt and pepper to taste
juice of 1 lemon
a medium saucepan over low heat. Cook the bacon until it has begun to
crisp. Add the onion and garlic; saute until the onion is soft and
translucent, 2 to 3 minutes. Add the white beans and spinach and simmer
until the beans are hot and the spinach is wilted. Keep warm.
Blot the scallops dry with a paper towel and season with salt and pepper on both sides. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops and sear for 2-3 minutes per side, careful to turn only once. Remove scallops from pan and keep warm.
Add wine to hot pan and reduce temperature to medium – low to allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
Add the lemon juice to the beans. Season with salt and pepper. Return scallops to pan. Turn to coat. Divide the beans among bowls or plates and top with scallops. Serve on top of beans.
Note: Spanish Saffron is not inexpensive. I found a bottle for $7 at Trader Joes.