Pan Seared Scallops with a Saffron Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops are finished in a luxurious saffron cream sauce with white wine. They're tender, buttery, and aromatic with saffron's floral warmth. Serve them as an elegant appetizer for special occasions.
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Nutrition & ingredients
Ingredients
serves 4- 12 large scallops
- ½ stick butter
- 1 ½ tbsp olive oil
- ½ cup dry white wine
- generous pinch of saffron threads
- ⅓ cup heavy cream/double cream/thickened cream
- fresh parsley for garnish
At a glance
PER SERVING · TIME 7M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 212mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 46mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.