Spanish Saffron Scallops - Being Exotic in just 20 minutes

Tender and bouncy scallops paired with a rich saffron sauce make this exotic dish easy to prepare. Once served, it will be devoured in no time, proving its immense appeal!

Saffron is a commonly used ingredient in Spanish cuisine. When used in cooking, the sauce turns a vibrant orange-red color, and the scallops also take on this hue, making the dish visually appealing and flavorful. However, saffron is not always readily available in supermarkets. If you can't find it, you can substitute with paprika, which will also give a red color and add a smoky aroma!

Scallops are an excellent choice for Western-style dishes. They are rich in protein and light on the stomach even when eaten in larger quantities. Once you master the method of cooking scallops, you'll find them to be quite manageable. Here are the three steps to handle scallops:：

1. Thaw frozen scallops thoroughly in the refrigerator overnight.

2. The next day, pat the scallops dry thoroughly with kitchen paper towels before cooking. If you have time, pat them dry an hour in advance for even better results.

3. Sear the scallops over high heat, cooking each side for several seconds to 3 minutes, depending on size (refer to the table below). This achieves a crispy exterior and tender interior texture.

Scallop size	​5S	4S	3S	​2S	S	M	L	2L
​cooking time (each side)	20sec	25sec	​30sec	40sec	50sec	​1min	1:30''	​2min

Before cooking scallops, you must thoroughly pat them dry with several sheets of kitchen paper towels. Ideally, pat them dry once, wait ten minutes, and then repeat the process 2-3 times.

When cooking scallops, it is common to add a bit of butter after flipping them. Tilt the skillet towards yourself and continuously spoon the butter over the scallops (which this is called basting). This not only crisps up the surface but also keeps the scallops moist. Larger scallops achieve this effect more prominently, as the outer layer can become crispy while the inside remains tender. Smaller scallops may cook through before the exterior crisps up. Therefore, if budget and time allow, opt for larger scallops for a completely different and enjoyable experience.

Adding butter will make the scallops even more crispy and delicious.

This scallop dish is simple to make and can be served as either an appetizer or a main course. Adding lemon zest and lemon juice enhances it with a citrus aroma and a slight tanginess, making it very appetizing. If you like, you can also pair it with roasted potatoes, salad, bread, or rice for a truly delicious meal!

ʙɪɢʙᴏʏ ᴛɪᴘs✨

📌If you don't have saffron, you can substitute with 1 teaspoon of paprika；

📌When serving, squeeze a bit of lemon juice over the scallops for an even more refreshing taste！

Ingredients (serve 2)

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Scallops (thawed)	500g
Onion	½ bulb
Cup Mushroom	100g
Saffron	1 pinch
White Wine	100 ml
Unsalted Butter	30g
Lemon	1 bulb
Salt	1 tsp
Parsley(optional)	to taste

Steps

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1. Thawed scallops, pat dry thoroughly with kitchen paper towels. Chop onions and mushrooms finely. Grate the zest of the lemon and set it aside, then juice the lemon.

2. Before cooking scallops, evenly sprinkle salt on both sides of the scallops.

3. Heat the skillet over high heat until it starts smoking. Add 2-3 tablespoons of oil, then place the scallops in the skillet. Depending on their size, cook small scallops (like 2S size) for about 1 minute on each side.

4. After flipping the scallops, add butter to the skillet. Lift the skillet, tilting it so that the bottom edge touches the stove, allowing the butter to pool on your side. Then, continuously spoon the butter over the scallops until this side is also cooked for about 1.5 minutes. Turn off the heat and plate the scallops.

5. In the same skillet, over medium heat, sauté the onions for 7-8 minutes until they are lightly browned. Then, add the mushrooms and stir-fry until combined.

6. Add white wine, lemon juice, half of the lemon zest, and saffron to the skillet. Cook until the sauce thickens slightly.

7. Return the scallops to the skillet and spoon the sauce over them. Simmer briefly until everything is heated through, then turn off the heat.

8. Finally, garnish with the remaining lemon zest, lemon wedges, and chopped parsley before serving. Enjoy!