Scallops in saffron sauce (recipe)

Scallops in saffron sauce (recipe)
Name	Scallops in saffron sauce
Ingredients	Dry white wine • Saffron • Scallops • Olive oil • Onion • Garlic cloves • Heavy cream • Lemon juice • Flat leaf parsley
Cooktime (in hours)	0.416666667
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	237.7
Fat	13.4
Protein	20.1
Carbohydrate	4.9
Fiber	0.1
Net carbohydrates	4.8
Sugar	0.6
Saturated fat	5.4
Cholesterol (mg)	64.9
Sodium	222.4
Servings	8
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Scallops in saffron sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

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Scallops in saffron sauce (recipe)

1. Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
4. Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.

5. Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
   
   

   Food tags
   Spanish, European, Very Low Carbs,

Keto-meter rating

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Time:
Prep Time in Hours and Mins:30M

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