Kubbervik Scallops
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons butter
- 12fat sea scallops, with coral attached, if possible
- Salt and freshly ground pepper to taste
- 1¼cups dry white wine
- 2tablespoons fish stock (see recipe)
- 1¼cups heavy cream
- 1tablespoon lemon juice
- ½teaspoon saffron threads
- ¼cup minced chives
- Cracked pink peppercorns for garnish
Nutritional analysis per serving (4 servings)
448 calories; 36 grams fat; 23 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 12 grams protein; 579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side. Remove the scallops and set aside. Pour the butter and liquid that remains into a saucepan.
- Step 2
Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce. Season to taste with salt.
- Step 3
Gently reheat the scallops in the sauce and stir in the chives. Serve immediately, sprinkled with the pink peppercorns.
Private Notes
Comments
Very tasty. Might benefit from more salt—perhaps via some anchovies or chopped kalimata olives.