Jumbo Sea Scallops with Saffron Cream Sauce

I made this last evening after seeing my grocer had some nice jumbo scallops, and wanting an appetizer to precede a salmon entree. I made this recipe several years ago but didn't think I had the sauce quite right at the time. This time, however, it was perfect.

You'll need some saffron for this recipe, and that's not a common spice to have around the house because it is so very expensive. But you don't need much and I bought saffron powder, which is sold for quite a bit less. Spice Island sells it and although it comes in the familiar Spice Island glass jar, the actual saffron is inside a paper envelope that has been stuffed into the jar. You get maybe an eighth of a teaspoon, but bear in mind, you need very, very little for any dish.

Ingredients
6 jumbo sea scallops (sometimes called "U-10" for under 10 per pound)
1 tbsp olive oil
2 tbsp butter
1 tsp finely minced shallots
1/4 tsp minced garlic
3 tbsp white wine
3 tbsp heavy cream
1 pinch saffron powder

The Recipe
Make sure the scallops you buy have been properly handled. If they have not been properly purged before being prepared for market, they'll be full of sand. I find that scallops sold as "previously frozen" in the seafood counter of my local grocer work just fine. Make sure they are well drained and pat dry with a paper towel.

In a small skillet over medium high heat, melt one tablespoon of the butter and add the olive oil. Heat until shimmering.

Carefully place the scallops into the oil and cook four minutes on each side. They will be slightly caramelized. Remove the scallops to a warm plate and cover with aluminum foil.

Toss the shallots and garlic in the pan and saute them for 4-5 minutes until they begin to caramelize. Removing the pan from the heat, pour in the wine and deglaze the pan by rubbing the bottom of the skillet with a spatula while the wine bubbles away. Return the skillet to the heat and constantly shake the pan over the heat while the wine reduces to just a tablespoon, then add the cream. Continue to shake the pan, allowing the cream to reduce by half. Continuing to shake the pan over the heat, add the pinch of saffron and the remaining tablespoon of butter. When the butter has melted, the sauce is ready. Move your scallops to serving plates and spoon the saffron cream sauce over them, and serve.

You can certainly double up the recipe and serve this as an entree.