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Saffron and Asparagus Sea Scallops https://www.metro.ca/userfiles/image/recipes/petoncles-safran-asperges-4686.jpg PT20M PT20M PT40M
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.
6
1 fresh asparagus 14 oz (400 g) sea scallops, thawed 1/4 cup (60 mL) orange juice 1/2 tsp. (2 mL) saffron 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
Saffron and Asparagus Sea Scallops

Saffron and Asparagus Sea Scallops

Rate this recipe
8 Votes
  • Gluten-free
6
Saffron and Asparagus Sea Scallops
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    fresh asparagus
  • 14 oz
    (400 g)
    sea scallops, thawed
  • 1/4 cup
    (60 mL)
    orange juice
  • 1/2 tsp.
    (2 mL)
    saffron
  • 1/2 cup
    (125 mL)
    fish broth
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  • 1 Tbsp.
    (15 mL)
    lemon butter
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  • Salt and freshly ground pepper to taste
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  • 2
    cloves garlic, finely chopped
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  • 1 Tbsp.
    (15 mL)
    roux (equal parts of butter and flour mixed together)
  • 1/2 cup
    (125 mL)
    sour cream

  • sesame seeds, toasted
Imprimer ma sélection

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.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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