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Saffron Scallops

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    salt
    •    6 tbsps butter
    •    1/2 cup white wine
    •    1/4 tsp saffron threads
    •    1 shallots, finely chopped
    •    pinch crushed red pepper
    •    1 1/4 pounds sea scallops
    •    snipped chives, for garnish
    •    Grated peel and juice of 1/2 lime
    •    1 mango, chopped (about 1 cup)


  1. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the shallot and cook until translucent. Add the mango and cook for 2 minutes more. Add the wine and saffron and simmer to reduce, about 1 minute. Remove from the heat.
  2. Using a food processor, puree the mango mixture. Return the puree to the skillet and stir in the lime peel, lime juice, crushed red pepper and 1/4 cup water. Season to taste with salt; set aside.
  3. In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with the remaining butter and scallops. Transfer to a plate.
  4. Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.

This great family recipe is thanks to Rachael Ray Mag Recipes at


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