SCALLOPS with Creamed Roe & Saffron Sauce

SCALLOPS with Creamed Roe & Saffron Sauce

Scallops with or without the roe ? Opinions are always divided on this one… but here is a simple recipe to offer the sweetest compromise to all . . .  Serve on its own as a starter or with linguine or pasta for a main course.


  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 off the roe off and side abductor muscle and set aside. Dry your Scallops with kitchen paper.
  2. 2 Dice a shallot finely
  3. 3 Melt some butter in a small saucepan and sweat the shallots on its own for a couple of minutes. Add the wine, a small pinch of saffron, and the scallop's trimmings . Simmer all gently for a couple of minutes until the roe looks cooked. Add the cream. Just before serving, using a electric blender, blitz the 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 on a hot dry frying pan, Grease the pan with a rub a kitchen paper soaked with 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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