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!
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)
No nutrition information available
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.