Pan Seared Scallops & Saffron Cream Sauce on a bed of Linguine al dente

This recipe is one straight from a Michelin rated, gourmet restaurant.  Golden rich in color and taste, it's one of our favorites!

Course:    Main

Prep Time:  5 minutes

Cook Time:  7 minutes

Total Time: 12 minutes

Servings: 4

Calories per serving: < 300

Author: Steve | Red Thread Farmstead


  • 1/2 box linguine
  • 12 large scallops
  • 1/2 stick butter
  • 1.5 tablespoons of olive oil
  • 1/2 cup of dry white wine
  • Generous pinch of saffron threads
  • 1/3 cup heavy cream
  • 1 ounce pea shoots


  1. Heat up water for linguine
  2. Remove the scallops from the packaging and place them on paper towels to ensure they're dry
  3. Place the half of the butter (1/4 stick) and the olive oil into a non-stick frying pan and melt over a medium high heat until it is starting to foam
  4. Boil linguine until they're al dente (~5 minute boil) stirring occasionally to prevent sticking
  5. At the same time, cook scallops over a medium high heat for 1 1/2 minutes until golden brown
  6. Flip the scallops and cook for a further minute
  7. Remove scallops from pan, set aside
  8. Turn the heat to high and add the wine to the pan
  9. Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron
  10. Stir well and whisk in the remaining butter (1/4 stick)
  11. Once this has melted add the cream and whisk until slightly reduced and thickened
  12. Turn off burner
  13. Return the scallops to the pan and allow them to soak in the sauce for a minute or two
  14. Serve linguine to plate, add scallops and sauce
  15. Cut pea shoots in half, lengthwise, sprinkle on plate for an added layer of flavor and astestic
  16. Enjoy!

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