Photo: Julian Kingma / Styling: Maxwell Adey
Chef Géraud Fabre from Melbourne’s France-Soir shares his recipe for scallops in saffron sauce.
“Scallops are expensive in France, so I’m delighted by the reasonably priced ones here. I use Iranian saffron in the sauce, as it adds colour, flavour and subtlety.”
Ingredients
Method
Remove scallops from shells and pat dry with paper towel.
Combine onion sauce and saffron in a small saucepan over medium-high heat. Bring to a simmer; reduce to low and simmer until saffron colour is released. Remove from heat; whisk butter, one cube at a time, into sauce until emulsified. Remove from heat and keep warm (do not reheat, sauce will split).
Meanwhile, heat half the oil in large cast-iron or heavy-based frying pan over high heat. Season scallops with fine cooking salt. Add half scallops to pan; sear until golden (1-2 minutes). Turn and cook until just cooked but opaque in the middle (30 seconds-1 minute). Remove from pan. Repeat with remaining oil and scallops.
Divide warm saffron sauce among serving plates; top with scallops and scatter with chives and dill to serve
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