This Seasoned and Seared Sea Scallops with Saffron Sauce has got to be one of the best recipes I have posted in a while. Not to diminish the other recipe posts, which are great by the way, this is just one of my absolute favorites. Sea Scallops, seasoned and seared to perfection, and this liquid gold Saffron sauce made from the fond puts this dish over the top.
Searing Scallops with Saffron Sauce
The secret to searing and cooking perfect Scallops is a few very simple steps that can’t be skipped or ignored. You need, patted dry, room temperature scallops that are seasoned before you place them in a preheated pan. I cook my scallops in bacon grease, not just for the extra flavor but for the added crisp sear the scallop achieves from only two minutes of cooking over medium heat. Then I flip and cook for an addition 1 to 2 minutes and remove from the pan.
The Secret to Scallops with Saffron Sauce
A real good Saffron Sauce is going to made from the leftovers of what ever meat you’re pairing it with. If you’re cooking chicken you deglaze your pan with wine and chicken broth. We’re cooking Sea Scallops so we’ll use Scallop or Clam juice as the broth and a sweet Vermouth instead. The scallops I purchased were frozen. Unfortunately, it’s one of the only way’s I can get them here in the mid-west. The juice in the bag is what I use but if you’re purchase fresh Scallops that don’t have the juice, you can purchase Clam juice in practically any grocery store, sold near the canned Tuna. These two things are what’s missing from most online Saffron Sauce recipes and it makes all of the difference in the world. Plus I add butter and cheese.
If you’re a fan of large Sea Scallops, you’re going to love this recipe. I show you the very best way to cook them before adding any sauce, then I show you a “Secret Sauce” that I like to use on seafood that is just to die for. I use this sauce in my Salt and Pepper Calamari recipe and many other seafood related dishes. So, you can either learn the perfect and simple way of cooking these scallops or you can kick it up a notch and try this sweet and spicy Asian sauce.
Dry the Sea Scallops
For me, Sea Scallops aren’t the easiest to find and they usually come frozen. So, unless you live ocean side and lucky enough to buy them fresh, this is how you’ll find them. They need to be thawed to room temperature and strained. Then dabbed on paper towels to completely dry them out before cooking. Scallops have a ton of water in them already so, you don’t need to add any more to the pan when they’re being seared. A dry seasoned scallop will sear better and you’ll cut down on splatter.
Secret Sauce for Sea Scallops
There are many different sauce recipes you can add to your cooked Sea Scallops. My two favorites are a white wine, garlic and Butter sauce and this “Secret” Asian Sauce. The Butter sauce is as easy as it sounds and it’s done in the pan after the scallops are cooked. The Asian Sauce is a mixture of 3 bottled sauces that, when mixed together, make one amazing dipping sauce and they can all be purchased from practically any Asian market or grocery store that sell oriental products. The bottled sauces are Hoisin Sauce, Black Bean Garlic Sauce and Sweet Chili Sauce.