PAN SEARED SCALLOPS IN SAFFRON CREAM SAUCE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 20 Large scallops
  • ½ Carton (240 mL) CAMPBELL'S Stock First ™ Cream stock
  • 6 Saffron threads, about ¼ tsp dry
  • 1 Tbsp. (15 mL) lemon juice

Directions

  • In a pre-heated non-stick large skillet, sauté scallops over medium-high heat until lightly browned and cooked through, about 5 minutes.
  • Add cream stock and saffron, lower heat to medium-low, and gently simmer for 3-4 minutes.
  • Add lemon juice.
  • Arrange cooked scallops on plates or serving platter and spoon sauce over top

Notes

Reprinted from Celi-Yak News Winter 2013

Categories: Gluten-Free  Seafood 

Author Credit: Cook With Campbells

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