Tapas - Scallops in Saffron & Rioja Wine Sauce
"Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine."
photo by Satyne
- Ready In:
- 3mins
- Ingredients:
- 7
- Yields:
-
1 tapas
ingredients
directions
- In a saute pan over medium high heat, add olive oil and butter.
- When butter melts, add the shallots, saute for 30 seconds.
- Add the scallops and wine.
- Turn scallops and add saffron.
- Season with salt.
- Cook until scallops are golden brown, about 30 seconds to 1 minute.
- Remove from heat and serve hot.
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Reviews
-
WOW! This was wondeful! I like to try new recipes with ingredient combinations I haven't had before - scallops, red wine and saffron - what a combo! I doubled the recipe to serve as an entree with brown rice. I didn't have shallots, so I substituted half an onion (for the double recipe) and it was fine. I made Auberge Creamed Carrots for a vegetable. The cooking time was right-on also. My wife is very picky about overcooked seafood = she loved it also and thought it was cooked just right! A wondeful dinner - thanks CountryLady! -
Made this for tapas night and it was a big disappointment, neither myself or guests liked it. I am not sure if I did something wrong, the quality of my scallops, just not sure. I don't think I would make again-sorry -
Wow these were very yummy. Mine came out purple hahaha. I wonder if I should have seared the scallops first or if it was just the type of wine being used. I served this up with some jasmine rice (with a little tiny bit of saffron cooked into it). I can't wait to experiment a little with this recipe. -
So good. I made this as a light supper for myself. I love scallops and had never really considered using red wine - so glad I saw this recipe. Next time I may add some chopped fresh thyme, which I think would go very well with these ingredients. -
Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make, I'll use giant Diver Scallops ($$$, plus the saffron!) and make them for a first course.
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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