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Seared sea scallops served sumptously with saffron, citrus sauce

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4 sea scallops

4 tbspn honey

1 cup orange juice

1/2 cup vinegar

1/2 tspn saffron threads

Good quality olive oil

This recipe has a little advance prep time to make the sauce which will hold for days. In a sauce pan heat the honey till it starts to reduce by about half then add the orange juice, vinegar and saffron threads and continue to reduce to a syrupy consistency and reserve. Heat a saute pan very hot and add a tblsp olive oil. Season the scallops and sear on both sides to a nice golden brown. Serve simply with the saffron/citrus sauce and a drizzle of olive oil.


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