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


  1. Marinate the scallops in the chilli powder, fennel and salt and pepper for 10 minutes.
  2. Meanwhile, prepare the sauce. Heat the ghee in the frying pan. When hot, add the fennel seeds and allow them to sizzle.
  3. 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.
  4. Gradually pour in the fish stock, then add the lime zest and allow the sauce to reduce slightly.
  5. 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.
  6. 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.
  7. Just before serving, garnish with fresh dill and chives.

Additional Information

  • Shellfish

  • Starter

  • Nut Free

  • Egg Free

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