Main ingredients 🥩
Red scallopsWhite winePotatoesSaffronHeavy creamButterHerb oilScallions
Striker Chef's Red Scallops with Saffron Cream Sauce
A high-end dish featuring the umami-rich broth from wine-steamed scallops, blended with the mildness of potatoes and the vibrant golden hue of premium saffron.
🙋 Recommended for
- ⭐ Those who want to recreate the vibrant colors and sophisticated flavors of a French restaurant at home for a reasonable cost.
- ⭐ Those who want to experience the harmony of deep oceanic umami from scallops, smooth cream, and aromatic saffron.
Ingredients needed 🛒2 servings
- Red scallops, 1kg
- White wine, 1/2 cup
- Water, 1/2 cup
- Potatoes, 1
- Saffron, 0.2g
- Heavy cream, 100ml
- Butter, 2 tbsp
- Herb oil, appropriate amount
- Scallions, a little
- Salt, a little
Recipe 🍳
- Peel the potatoes and slice them as thinly and finely as possible, then chop them to reduce cooking time.
- Arrange the cleaned red scallops evenly in a wide pot. Pour white wine and water over the scallops.
- Cover the pot tightly and steam over high heat for about 5 minutes, until the scallops open their shells.
- Remove the steamed scallops to a separate bowl. Once slightly cooled, carefully extract the scallop meat, or leave one shell attached for presentation.
- In the pot containing the scallop broth, add the sliced potatoes and saffron. Reduce the liquid by half over medium heat for about 20 minutes.
- Once the broth has reduced to the desired consistency, add 100ml of heavy cream and bring to a boil. Immediately turn off the heat.
- Transfer the sauce ingredients (including potatoes) to a blender. Add the chopped butter pieces gradually and blend until smooth and silky, ensuring no potato chunks remain.
- Strain the sauce through a fine-mesh sieve to remove any stray shell fragments. Season with salt to taste.
- Arrange the warm scallop meat on a serving plate. Ladle the vibrant yellow saffron cream sauce over the scallops. Garnish with herb oil and chopped scallions to finish.
- Steam scallops with white wine and water for 5 minutes, then remove scallops.
- Reduce the remaining broth with thinly sliced potatoes and saffron by half.
- Add heavy cream, bring to a boil, then blend with butter until smooth and strain.
- Pour the finished yellow cream sauce over the scallop meat and garnish with herb oil and scallions.
Cooking tips 💡
- Instead of using a flour roux, using thinly sliced potatoes with starch content creates a naturally smooth and silky sauce with a milder flavor.
- When blending hot liquids in a blender, remove the center cap and cover with a dry cloth to allow steam to escape, preventing pressure buildup and potential explosions.
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