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Sea Scallops with Saffron and Veggies


  • 1lb Scallops

  • 1pinch Saffron

  • 2 Carrots - diced

  • ½ Onion - diced

  • ½ Red Pepper - diced

  • 1Tbl Parsley - chopped

  • ½ c Chicken Stock

  • ½ c White Wine

  • 3Tbl Panko Bread Crumbs

  • 2cloves Garlic

  • 1Tbl Cooking Oil

  • Taste Salt and Pepper


In a preheated skillet add the oil

Season the scallops on both sides for about 2 minutes.

Remove scallops from the skillet and set aside.

Preheat broiler

In a small sauce pot, bring wine, chicken stock and saffron to a simmer.

Saute the vegetables in the skillet until tender, add simmering liquid and reduce by half. Place scallops back in the pan, top with breadcrumbs and parsley.

Place under the broiler until golden brown.

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