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Poached Scallops in Saffron Cream

Submitted by Luv2Cook
Submitted by Luv2Cook
This decadent and delicious seafood dish will wow your guests. It comes together quickly and presents well. The saffron adds a little color and fragrance that compliments the scallops. Serve with a crusty baguette to sop up all the sauce!

Ingredients

4 Tbsp butter, unsalted, divided 1 ½ lbs. sea scallops (not bay scallops) 2 ⁄3 cup dry white wine ¼ cup water 1 lemon, sliced (additional for garnish) 1 shallot, minced 2 cloves garlic, minced 10–12 sprigs of saffron ½ cup Hood® Whole Milk 1 teaspoon fresh lemon juice ¾ teaspoon salt ½ teaspoon freshly ground pepper 2 Tbsp basil, minced 2 Tbsp parsley 2 Tbsp scallions ½ cup heavy cream ½ cup good Swiss, Gruyère, or Emmentaler cheese, shredded ½ cup homemade breadcrumbs,seasoned with Italian spices (or store bought) - regular or panko 1 Tbsp melted butter, unsalted ¼ cup freshly grated Parmesan or Grated Pecorino cheese Saffron (for garnish) French bread, sliced (for garnish)

Nutritional information

No nutrition information available

Instructions

Butter 4 ramekins. In a small pot, combine the scallops, wine, water and one lemon slice. Bring to a simmer over medium-low heat, and gently poach the scallops (about 3 minutes). Remove the scallops to a plate; reserve the liquid. In a separate large pan, sauté the shallot and garlic in 1 tablespoon of the butter. Add the 10–12 saffron sprigs and sauté until fragrant. Remove from pan; set aside. Add 2 tablespoons butter to the pan, add the flour and cook for about 2 minutes, stirring constantly. Slowly add the reserved liquid from the scallops and whisk until thick, about 2 minutes. Add the milk, lemon juice, salt and pepper, and continue to whisk. Boil for 1 minute. Add the basil, parsley and scallions. Add the heavy cream and cheese. Remove from heat and add the scallops. Divide mixture among the 4 ramekins. In a small bowl, mix the breadcrumbs and melted butter. Sprinkle evenly over each of the ramekins, and top with Parmesan or Pecorino cheese. Put ramekins on a baking sheet, and place in the top third of the oven under a low broiler until tops are golden brown, 2–3 minutes; do not overcook. Remove from oven and place several sprigs of saffron on each, with a slice of lemon, and serve immediately. Serve with crusty French bread, salad and pasta or rice.