Scallops with Saffron Sauce
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Fennel
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- 1 splash Vermouth (such as Noilly Prat)
- 1 generous pinch ground Saffron
- 1 whole lemon (zested and juiced)
- ¼ tsp cornstarch
- salt
- 1 pinch sugar
- freshly ground peppers
- 4 large Scallop (ready to cook)
- Lemon thyme (for garnish)
Preparation steps
1.
Rinse the fennel, cut in half and cut into thin slices. Sauté briefly in 1 tablespoon of olive oil. Deglaze with the vegetable broth and vermouth and bring to a boil. Stir in the saffron. Combine the lemon juice and cornstarch in a small bowl and mix until smooth. Add to the pan and stir until the mixture has thickened slightly. Season with the lemon zest, sugar, salt and pepper and remove from heat.
2.
Rinse the scallops, pat dry and season with salt and pepper. Heat the remaining oil in a grill pan and grill the scallops for about 1 minute on each side.
3.
Arrange the scallops on cleaned half shells and spoon the sauce on top. Garnish with lemon thyme and serve.
