Saffron and Asparagus Sea Scallops

Saffron and Asparagus Sea Scallops
  • 6 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 1

    fresh asparagus

  • 14 oz
    (400 g)

    sea scallops, thawed

  • 1/4 cup
    (60 mL)

    sweet sherry

  • 1/4 cup
    (60 mL)

    orange juice

  • 1/2 tsp.
    (2 mL)


  • 1/2 cup
    (125 mL)

    fish broth

  • 1 Tbsp.
    (15 mL)

    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)

  • 1/2 cup
    (125 mL)

    sour cream

  • sesame seeds, toasted


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.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007