Saffron Scallop Gratin

Name: Saffron Scallop Gratin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh breadcrumbs; 2 carrots, finely diced; 59 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 1 large clove garlic, chopped; 4 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 1 small onion, finely diced; 1 pinch Pinch of saffron threads; 680 grams scallops (muscles removed), rinsed and patted dry; 0 teaspoons smoked paprika; 2 Tbsps unsalted butter

You can never have too many side dish recipes, so give Saffron Scallop Gratin If you have saffron threads, butter, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.)

Equipment you will use

Broiler

Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl. Soak the saffron in a separate small bowl with 1 tablespoon water.

Ingredients you will need

Breadcrumbs

Olive Oil

Parsley

Saffron

Water

Salt

Equipment you will use

Bowl

Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the scallops, season with salt and sear until golden, about 2 minutes. Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).

Ingredients you will need

Scallops

Salt

Equipment you will use

Frying Pan

Heat the remaining 1 tablespoon olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes.

Ingredients you will need

Carrot

Onion

Salt

Add the garlic and paprika and stir until toasted, about 1 minute.

Ingredients you will need

Paprika

Garlic

Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute. Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops. Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt.

Ingredients you will need

Scallops

Saffron

Water

Salt

Wine

Remove the skillet from the heat and stir in the butter until melted. Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes.

Ingredients you will need

Scallops

Butter

Equipment you will use

Broiler

Frying Pan

Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.

Ingredients you will need

Breadcrumbs

Scallops

Photographs by Con Poulos

Equipment

Broiler

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

fresh breadcrumbs 2

carrots, finely diced 59milliliters

dry white wine 1Tbsp

chopped fresh parsley 1large clove

garlic, chopped 4servings

Kosher salt 3Tbsps

extra-virgin olive oil 1small

onion, finely diced 1pinch

Pinch of saffron threads 680grams

scallops (muscles removed), rinsed and patted dry 0teaspoons

smoked paprika 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Zolo Unoaked Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Zolo Unoaked Chardonnay

Located 3,000 feet ASL, the combination of warm days and cold nights create wines with excellent maturity and perfect balance. This fruit focused Chardonnay has aromas of tropical fruit, apples and peaches.