Scallops in Saffron and Rioja Wine Sauce

4.50 (7)
⏱ 3 mins 🍽 1 tapas 🏷 Spanish

This elegant Spanish tapas dish features scallops cooked in a fragrant sauce of Rioja wine and saffron. It is an ideal make-ahead recipe for entertaining, as the scallops cook very quickly, allowing you to spend time with your guests. If Rioja is unavailable, another Spanish red wine makes a suitable substitute. The dish is seasoned simply with salt and pepper and served hot. This recipe yields one tapas serving.

Scallops in Saffron and Rioja Wine Sauce

Ingredients

  • 3 tablespoons olive oil
  • 1 shallot, chopped
  • 1 teaspoon butter
  • 1 pinch saffron
  • 2 ounces rioja wine
  • 5 scallops
  • salt and pepper, to taste

Method

  1. Place a saute pan on the heat and add the olive oil and butter.
  2. Once the butter has melted, put the chopped shallots in the pan and cook them for 30 seconds.
  3. Introduce the scallops and the Rioja wine to the pan.
  4. Flip the scallops over and stir in the pinch of saffron.
  5. Add salt to taste for seasoning.
  6. Continue cooking until the scallops turn a golden brown colour, which should take about 30 seconds to 1 minute.
  7. Take the pan off the heat and serve the scallops immediately while hot.

Nutrition (per serving)

Sodium330900 mg

Recipe details

CategorySpanish
AuthorCountryLady