Pan-Seared Scallops in Saffron Cream Sauce
- prep time5 min
- total time 15 min
- serves 4
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™
20 large scallops
½ carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
6 saffron threads, about 1/4 teaspoon dry
1 Tbsp (15 mL) lemon juice
1. In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.
2. Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes. Add lemon juice.
3. Arrange cooked scallops on plates or serving platter and spoon sauce over top.