Follow/Be a Fan

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

 

You Really Should Make This Cinnamon Bread

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

Tuscan Pork in a Baguette

Chocolate Zucchini Cake

A Delicious Vegetarian Dish: Pasta alla Norma

Syndicated on BlogHer.com

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

Easy Asparagus Ravioli

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

Looking for Something? Search the Recipe Index

 

Search this Site

 

Italian Easter Bread

Chicken Ragu Sauce

Pork Loin Stuffed with Cranberries & Pecans

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading

 

"If it doesn't rot, it's not real food."

-Joel Salatin,
Polyface Farms 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

« Black Pepper Fettuccine with Parsnips and Pancetta | Main | Bomboloni »
Tuesday
Oct212008

Scallops in Saffron Sauce

This recipe is from The Silver Spoon cookbook, the enormous compilation of Italian recipes published in this country in 2005. This book has been in print in Italy for over 50 years and is considered the classic Italian cookbook, the book that every bride receives as a gift. It has been updated and adapted for the American cook. This recipe for Saffron Scallops is a great example of what the recipes are like for the most part in this cookbook - very few ingredients, simple recipes, easily prepared. And it's absolutely delicious!

I have served these scallops in these neat scallop shells which I've had for twenty years. I bought them in Chapel Hill at the now famous A Southern Season. I just love them. If you would like to buy some, here is a resource for you. If not, you can just serve the scallops in individual little gratin dishes or even just serve them all together in one larger serving dish.

Scallops in Saffron Sauce 

 

for a printable recipe, click here

serves 4

Ingredients:

  • 12 scallops
  • 1 carrot, diced
  • 1 scallion, thinly sliced
  • 3/4 cup dry white wine
  • 1/4 cup butter, cut into pieces
  • 1 tablespoon heavy cream
  • pinch of saffron threads
  • salt
  • a little chopped parsley

4 scallop shells or individual gratin or serving dishes

Instructions:

Put the carrot, scallion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to a boil and simmer for 10 minutes. Add the scallops and cook for a fruther 4 minutes. Remove the scallops witha a slotted spoon, halve them, place in the half-shells and keep warm. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops, garnish with parsley.

to buy scallop sea shells, click here This place has a variety of scallop shells.

PrintView Printer Friendly Version

Reader Comments (19)

Che finezza :D

October 21, 2008 | Unregistered CommenterFabio

I'm thinking about coming home before thanksgiving just to eat the stuff you're putting up mom. Stop it.

-Barry

October 21, 2008 | Unregistered CommenterBMac

Fabio: Grazie mille!

Barry: Mi manchi!

October 21, 2008 | Unregistered Commenterthe italian dish

Holy moly. Gorgeous.

And there is no doubt I need to buy that book. I'm adding it to my Amazon cart right now.

October 21, 2008 | Unregistered Commentermelissa

This is a stunning dish.

October 21, 2008 | Unregistered CommenterSusan from Food Blogga

Do you have any homes for sale in your neighborhood? Like for instance, right next door to you!
I want to be your close neighbor!

October 22, 2008 | Unregistered CommenterProud Italian Cook

Wow, those scallops just made me faint a little, they look so amazing. Are there many vegetarian options in The Silver Spoon? I'm realizing more and more that my meals revolve around Italian food.

October 22, 2008 | Unregistered CommenterJesse

Jesse: There are more vegetarian options in The Silver Spoon than you can imagine! There are 2,000 recipes in this giant book.

October 22, 2008 | Unregistered Commenterthe italian dish

I've been eyeing the Silver Spoon cookbook for a while now, and this shows me once again that I should buy it! Those scallops sound lovely, and you can never go wrong with saffron!

October 22, 2008 | Unregistered CommenterChocolate Shavings

First, scallops are absolutely my favorite. Second, I love the colors and the textures in these photos. The scalloped dishes are lovely and really bring out the colors in the saffron sauce.

October 23, 2008 | Unregistered CommenterIrene

I adopted my Sicilian boyfriends copy of il cucchiaio d'argento when I moved to Rome. I struggled, struggled that is until he finally bought me the translation. My Italian is better now, my Sicilian still dismal and the silver spoon one of my favorite cookbooks, in both languages.
beautiful blog.

October 23, 2008 | Unregistered Commenterracheleats

i have had the book for about 4 years and i've never cooked from it. crazy. the photo is beyond beautiful and i can see that the dish itself is wonderful.

beautiful and wonderful.

nice combo...

October 23, 2008 | Unregistered Commentercook eat FRET

I love scallops served in shells though I've never had them this way, looks delicious and thanks for the link as well!

October 24, 2008 | Unregistered CommenterTastes of Home

This is a wonderful recipe. I have held that book before, at least 20 times when I go to the book store. Do you cook many items from it, is it your favorite Italian cookbook?

October 24, 2008 | Unregistered CommenterRobin Sue

Lovely presentation. I love scallops - they are my favorite food of the sea.

October 25, 2008 | Unregistered CommenterKatie

Delicious! I made this for friends today as a middle plate before the pasta. Someone suggested trying it as a sauce over linguini - belissimo! Will definitely look for the book. Lovely blog. Thank you! Linda

March 1, 2009 | Unregistered CommenterAnonymous

Wow. Yes....wow. I just made this recipe. Very few foods come into ones life that you think "I could eat this every day". Brava!!

January 9, 2013 | Unregistered CommenterVeronica

WOW,........I just received my new FAV book "The Silver Spoon". What a book. I bought it used...much cheaper......beautiful. It should be a requirement for every foodie.

February 5, 2013 | Unregistered CommenterVeronica

I taste it and I like saffron sauce. Saffron gives the sauce a very special flavour.

August 27, 2013 | Unregistered CommenterMarian

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>