Name: Saffron Cream Scallops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-Inspired
Ingredients: 12 large scallops; 1 cup heavy cream; 1/4 teaspoon saffron threads; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; Chopped parsley for garnish

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These Saffron Cream Scallops are one of my favorite ways to turn a simple seafood dinner into something elegant and luxurious. The rich saffron-infused cream pairs beautifully with seared scallops, creating a silky, aromatic sauce that feels indulgent but is surprisingly easy to make. Whether I’m cooking for a date night or just treating myself, this dish never fails to impress.

Why You’ll Love This Recipe

This recipe is all about elegance with ease. Here’s why I keep coming back to it:

Delicately flavored saffron cream sauce elevates the dish
Scallops sear quickly, making it a fast but special meal
Only a few ingredients, but the flavors are deep and complex
Perfect for date nights, dinner parties, or a luxurious solo dinner
Looks and tastes gourmet without requiring fancy skills

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large scallops
1 cup heavy cream
1/4 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Chopped parsley for garnish

Directions

I start by heating the heavy cream in a small saucepan over low heat. I stir in the saffron threads and let the mixture gently simmer for 5 to 10 minutes so the saffron infuses the cream.
While the cream simmers, I heat the olive oil and butter in a skillet over medium-high heat.
I season the scallops with salt and pepper, then sear them in the hot skillet for 2 to 3 minutes per side until they’re golden brown and just cooked through.
I remove the scallops and keep them warm on a plate.
In the same skillet, I pour in the saffron cream and cook it for a few more minutes until slightly thickened.
I plate the scallops and spoon the saffron cream sauce over the top, then garnish with chopped parsley.

Servings and timing

This recipe serves 2 to 3 people as a main dish or 4 as an appetizer. It takes about 10 minutes to prep and 15 minutes to cook, so it’s ready in under 30 minutes.

Variations

Sometimes I add a splash of white wine or dry vermouth to the saffron cream for more depth. If I want extra richness, I finish the sauce with a knob of butter. For a low-carb side, I serve it over cauliflower purée; for something classic, it’s perfect with risotto or pasta.

Storage/reheating

These scallops are best served fresh, but if I have leftovers, I store them in the fridge for up to 2 days. I reheat gently over low heat, adding a splash of cream or broth to loosen the sauce. I avoid microwaving, as it can overcook the scallops.

FAQs

Can I use frozen scallops?

Yes, I just make sure to thaw them completely and pat them dry before cooking to get that perfect sear.

What’s the best way to get a good sear on scallops?

I dry them thoroughly with paper towels and use a hot pan with enough oil and butter. I also avoid crowding the pan.

Can I make the saffron cream ahead of time?

Yes, I sometimes prep the sauce a few hours ahead and gently reheat it when ready to serve.

Is saffron necessary?

Saffron gives the dish its signature flavor and color, but if I don’t have it, a pinch of turmeric and a bit of smoked paprika can be a substitute (though it won’t taste quite the same).

What wine pairs well with this dish?

I usually go for a dry white like Sauvignon Blanc or a light Chardonnay—it balances the richness of the cream and complements the scallops.

Conclusion

Saffron Cream Scallops are my go-to when I want a dinner that feels refined but is surprisingly quick to make. The delicate seafood, golden sear, and velvety sauce come together so beautifully—and it’s a reminder that luxury doesn’t have to be complicated. This is one dish I always turn to when I want to impress without the stress.