Saucy scallops

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Serves: 4

By Foodwelove1



  • 1 lime zested

  • 1 green chilli

  • 1 knob fresh ginger grated (2.5 cm piece)

  • 8 scallops cleaned, washed and beards removed

  • 1 pinch ground fennel

  • 1 tbsp ghee

  • 100ml fish stock

  • 1 clove garlic crushed

  • 2 shallots finely chopped

  • 1 tsp fennel seeds

  • 1 pinch red chilli

  • 1 tsp Dijon mustard

  • 1 handful fresh dill or chives chopped

  • 4 saffron strands soaked in 1 tbsp warm water

  • 100ml double cream


<ol> <li>Marinate the scallops in the chilli powder, fennel and salt and pepper for 10 minutes.</li> <li>Meanwhile, prepare the sauce. Heat the ghee in the frying pan. When hot, add the fennel seeds and allow them to sizzle.</li> <li>Add the garlic, ginger, green chilli and shallots, stirring continuously. Allow the shallots to soften for a minute or two, then add the mustard, stirring all the time.</li> <li>Gradually pour in the fish stock, then add the lime zest and allow the sauce to reduce slightly.</li> <li>Now add the cream and the soaked saffron, and let the sauce bubble until you have a nice rich consistency. Leave on a low heat while you prepare the scallops.</li> <li>Brush some oil on to a griddle or non-stick frying pan and sear the scallops for 20-30 seconds on each side. Remove from the pan and add them to the sauce.</li> <li>Just before serving, garnish with fresh dill and chives.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Starter

  • Shellfish

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