SCALLOPS in Creamed Roe & Saffron Sauce

SCALLOPS in Creamed Roe & Saffron Sauce

Scallops eat them with or without the roe ? The opinions are mixed, They are full of flavour, but their tougher texture does not appeal to everyone..  Still not an excuse to waste them, they are too precious, and we found a sweet compromise in this delicious Scallops sauce.  This recipe is quick & super simple but still will look like you got yourself into lots of efforts & troubles –

Serve on its own as a starter or on top of linguine or other pasta as a main course

cream it to   


  1. Scallops
  2. butter
  3. 1 Shallot
  4. Dry White wine, Sherry, Vermouth...
  5. Fresh Cream
  6. Saffron
  7. Salt & white pepper for seasoning, Coarse sea salt for dressing
  8. Fresh herbs such as flat leaf parsley, or chives


  1. 1 Start off preparing your Scallops & pull them roes off. set aside. Pat your Scallops dry with kitchen paper
  2. 2 Dice a shallot finely
  3. 3 Dice the shallots, melt some butter in a small sauce pan and sweat the shallots on its own for a couple of minutes minutes. Add the wine, a small pinch of saffron, the scallop roe. Simmer the lot gently for a couple of minutes until the roe looks cooked before adding the cream. Just before serving, using an hand blender, Blitz and liquidize this Scallop roe sauce until it is nice, smooth and creamy. Taste to adjust the seasoning add a sprinkle of chopped herbs. Sauce done 5 minutes
  4. 4 Pan fry your Scallops in a hot frying pan, Grease the pan with a rub a kitchen paper soaked with of sunflower or rapeseed oil. Add the scallops cook on 1 side until browned & caramelized, then flip and cook on the other side for another minute. Scallops done 2 minutes
  5. 5 Plate together garnishing with a few saffron threads, herbs, coarse sea salt
  6. 6 And you are done... Enjoy

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