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Pan-Seared Scallops in Saffron Cream Sauce

Pan-Seared Scallops in Saffron Cream Sauce
PREP TIME
5 min
COOK TIME
10 min
YIELDS
4 servings

Tips: Serve over wide egg noodles or rice. For a more elegant, complete meal, serve this with our Mushroom Risotto recipe.

Courtesy of CookWithCampbells.ca™

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Ingredients

20
large scallops
½
carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
6
saffron threads, about ¼ teaspoon dry
1
Tbsp (15 mL) lemon juice
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Directions

Step 1

In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.

Step 2

Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes. Add lemon juice.

Step 3

Arrange cooked scallops on plates or serving platter and spoon sauce over top.

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