The saffron scallops are a simple yet elegant dish to prepare for special occasions. Baked in the oven, they are covered with saffron-flavored béchamel sauce, which not only adds a particular aroma but also colors the dish, making it suitable to serve as an appetizer or main course. This shellfish with a delicate flavor is very versatile and suitable for various recipes from the simplest to the most elaborate.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 4 scallops (frozen or fresh)
- 1 1/4 cups partially skimmed milk
- 1/4 cup all-purpose flour
- 2 tbsps butter
- 1 packet saffron
- to taste parsley
- to taste breadcrumbs
- to taste fine salt
- to taste black pepper
Tools
- 4 Scallop shells
- Kitchen scale
- Paper towels
- 2 Pots
- Knife
- Spoon
- Cutting board
- Whisk
- Baking sheet
- Oven
Preparation
To prepare the saffron scallops…
First, prepare the saffron béchamel sauce. Take two small pots, pour the milk into the first one and heat it over medium heat without bringing it to a boil. In the second pot, melt the butter over low heat without burning it.
Once it has melted, remove it from the heat and add the flour, allowing it to absorb while stirring with a whisk.
Gradually add the milk to avoid lumps, then return everything to low heat for a few minutes until the sauce thickens.
Turn off the heat, add the packet of saffron, fresh chopped parsley, fine salt, and black pepper to the béchamel, and mix.
Now take the thawed or fresh scallops, pat them dry gently with paper towels, and then coat them with flour.
Place them in the center of each lightly greased shell, cover them with the saffron béchamel sauce until covered, and sprinkle some breadcrumbs on top.
Place the shells on the baking sheet and bake them in a preheated oven at 392°F for 10 minutes on the fan setting. Serve them hot.
