Saffron Recipies - Dunsinane's Black Garlic

"New Zealand's original black garlic"
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Saffron Recipies


Saffron Recipies
Scallops with Saffron Cream Sauce

This sauce will pair well with chicken, shrimp, or fish, too.

• 1 pinch saffron
• ½ cup chopped shallot
• 2 tbs butter
• 1-2 garlic cloves, minced
• 1 lemon, juiced
• Chives, chopped
• 1 cup heavy cream
• Scallops, ½ lb per person
• Salt and pepper, to taste

Scallops with Saffron Cream Sauce

Melt butter over medium heat in a pan.
Add the chopped shallot and sauté until soft.
Add the minced garlic, lemon juice, and about a handful of chopped chives.
Combine all of the ingredients and then add the heavy cream.
Whisk until it starts to thicken.
Add the saffron.
Whisk the sauce and simmer until it thickens a little more.
Taste the sauce and add salt and pepper, if needed.
Turn off the heat and set the sauce aside while you cook the scallops.
Wash and dry the scallops.
Remove the “catch” muscle attached to the side.
Season the scallops with salt and pepper and add them to a hot pan.
Cook them for 1-2 minutes on each side.
Reheat the saffron sauce, if needed.
Spoon some of the sauce on a plate and top with the cooked scallops.
This sauce will serve 4-6.

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272 Worlingham Rd
R.D. 6
Rangiora 7476
New Zealand
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