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.

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144 Ratings
Directions for: Pan-Seared Scallops in Saffron Cream Sauce


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.

See more: Seafood, Quick and Easy, Main, Dinner

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