Saffron and Asparagus Sea Scallops
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 1 bunch fresh asparagus
- 14 oz (400 g) Irresistibles sea scallops,* thawed
- 1/4 cup (60 mL) sweet sherry
- 1/4 cup (60 mL) orange juice
- 1/2 tsp. (2 mL) saffron
- 1/2 cup (120 mL) fish broth
- 1 Tbsp. (15 mL) Irresistibles lemon butter *
- Salt and freshly ground pepper to taste
- 2 cloves garlic, finely chopped
- 1 Tbsp. (15 mL) roux (equal parts of butter and flour mixed together)
- 120 mL (1/2 cup) sour cream*
- Sesame seeds, toasted
Preparation
Trim and peel lower portion of asparagus spears and simmer in boiling water for about 5 minutes or until tender.
Keep warm.
In a pan, combine scallops, sherry, orange juice, saffron, fish broth, butter, salt and garlic.
Simmer at low heat until scallops are just cooked.
Be careful not to overcook or scallops will become very tough.
Remove scallops from pan and thicken sauce by adding some roux, a little bit at a time, until desired consistency.
Remove pan from heat, add cooked scallops, and finish by stirring in sour cream.
Arrange asparagus spears in a triangle on plates and fill the centre with scallops and sauce.
Garnish with sesame seeds, and a small pinch of dry saffron.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Gingered Fillets of Sea bream
- Saffron Scallops
- Potato and Sea Food Chowder
- Saffron-Flavoured Cream of Oyster Soup
- Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus
- Marine Tagliatelle with Saffron
- Saffron barramundi
- Sea bass Vegetable Bundles
- Oyster Soup with Saffron
- Bagels from the Sea
Gingered Fillets of Sea bream
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