richard-in-cincy
Well-known member
Scallops in Saffron Cream Sauce with Truffles
I made this last night for dinner and we all swooned in ecstasy. This is a keeper for very special occasions. I served this with a 3-mushroom (Porcini, Shitaake, and Champignon) rice pilaf, buttered peas, and a salad of Romaine, Cherry Tomatoes, Sunflower Seeds, Parmesan, and a tart vinaigrette (to cut through the richness). Wine was a very precious favorite: 2005 Willi Schaefer "Graacher Himmelreich" Riesling Spaetlese from the Mosel. Liquid sunshine if there ever was.
INGREDIENTS:
For the scallops:
2 Tablespoons butter
6 oz. mushrooms, thinly sliced
juice of 1/2 lemon
2 lbs. scallops (set scallops over a sieve to drain as much of the "product" they inject them with, then set on paper towels and blot to remove as much moisture as possible so that you have a half a chance at getting them to brown)
salt and pepper
pinch of saffron threads, soaked in 3 Tablespoons boiling water
For the sauce:
1 shallot, very finely chopped
2 Tablespoons dry vermouth
2 Tablespoons dry white wine (I used the Riesling)
1-1/4 cups creme fraiche (or substitute heavy cream)
small pinch of saffron threads
Fleur de Sel and freshly ground white pepper to taste
6 Tablespoons cold butter, cut into tablespoons size pieces
PREPARATION:
For the mushrooms:
1. Melt 1 tablespoon of butter in a medium pan and add the mushrooms, lemon juice, saffron, and salt and pepper. Toss to coat the mushrooms evenly.
2. Cut a piece of aluminum foil to cover the pan. Butter one side and place the buttered side down on the mushrooms, pressing down slightly.
3. Put a lid on the pan and cook the mushroom over low heat, until tender, about 10 minutes.
For the scallops:
4. In another frying pan, melt the remaining tablespoon of butter. Add the scallops and cook until they begin to whiten. Do not overcook or they will become tough. It should take no longer than 3-5 minutes.
5. Transfer the mushrooms and the scallops with a slotted spoon to a plate and cover with foil.
For the sauce:
6. Pour the cooking liquid from the mushrooms into the pan that you used to cook the scallops.
7. Add the shallot, saffron, vermouth and wine and bring to a boil. Continue to boil until the liquid is reduced to a glaze.
8. Whisk in the cream and cook an additional 5-7 minutes or until the mixture has reduced by one-third.
9. Add salt and pepper to taste, adjust seasoning, adding a bit more saffron if desired.
10. (If made ahead, reheat the sauce at this point before continuing with the recipe.) Take the pan from the heat and whisk in the cold butter pieces one by one, taking the pan on and off the heat so that the butter softens but does not become oily.
To serve:
Add the scallops and mushrooms to the sauce and heat gently for about 1-1/2 minutes. Spoon the mixture onto warmed plates. Garnish with black truffle shavings.
I made this last night for dinner and we all swooned in ecstasy. This is a keeper for very special occasions. I served this with a 3-mushroom (Porcini, Shitaake, and Champignon) rice pilaf, buttered peas, and a salad of Romaine, Cherry Tomatoes, Sunflower Seeds, Parmesan, and a tart vinaigrette (to cut through the richness). Wine was a very precious favorite: 2005 Willi Schaefer "Graacher Himmelreich" Riesling Spaetlese from the Mosel. Liquid sunshine if there ever was.
INGREDIENTS:
For the scallops:
2 Tablespoons butter
6 oz. mushrooms, thinly sliced
juice of 1/2 lemon
2 lbs. scallops (set scallops over a sieve to drain as much of the "product" they inject them with, then set on paper towels and blot to remove as much moisture as possible so that you have a half a chance at getting them to brown)
salt and pepper
pinch of saffron threads, soaked in 3 Tablespoons boiling water
For the sauce:
1 shallot, very finely chopped
2 Tablespoons dry vermouth
2 Tablespoons dry white wine (I used the Riesling)
1-1/4 cups creme fraiche (or substitute heavy cream)
small pinch of saffron threads
Fleur de Sel and freshly ground white pepper to taste
6 Tablespoons cold butter, cut into tablespoons size pieces
PREPARATION:
For the mushrooms:
1. Melt 1 tablespoon of butter in a medium pan and add the mushrooms, lemon juice, saffron, and salt and pepper. Toss to coat the mushrooms evenly.
2. Cut a piece of aluminum foil to cover the pan. Butter one side and place the buttered side down on the mushrooms, pressing down slightly.
3. Put a lid on the pan and cook the mushroom over low heat, until tender, about 10 minutes.
For the scallops:
4. In another frying pan, melt the remaining tablespoon of butter. Add the scallops and cook until they begin to whiten. Do not overcook or they will become tough. It should take no longer than 3-5 minutes.
5. Transfer the mushrooms and the scallops with a slotted spoon to a plate and cover with foil.
For the sauce:
6. Pour the cooking liquid from the mushrooms into the pan that you used to cook the scallops.
7. Add the shallot, saffron, vermouth and wine and bring to a boil. Continue to boil until the liquid is reduced to a glaze.
8. Whisk in the cream and cook an additional 5-7 minutes or until the mixture has reduced by one-third.
9. Add salt and pepper to taste, adjust seasoning, adding a bit more saffron if desired.
10. (If made ahead, reheat the sauce at this point before continuing with the recipe.) Take the pan from the heat and whisk in the cold butter pieces one by one, taking the pan on and off the heat so that the butter softens but does not become oily.
To serve:
Add the scallops and mushrooms to the sauce and heat gently for about 1-1/2 minutes. Spoon the mixture onto warmed plates. Garnish with black truffle shavings.
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