Boiled Scallops in Saffron Broth
If you’ve ever wondered how to poach scallops, this easy poached scallops in saffron broth is a great place to start.
Ingredients:
1 lb fresh scallops
2 cups fish stock or chicken broth
1/4 teaspoon saffron threads
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.
Add the white wine to the pot, bringing it to a simmer, and cook for about 2 minutes.
Pour in the fish stock or chicken broth, and then add the saffron threads. Stir well and let the broth simmer for about 5 minutes to allow the flavors to meld.
Season the scallops with salt and pepper, then gently place them into the simmering broth. Cook the scallops for about 3-4 minutes, or until they are opaque and cooked through.
Remove the scallops from the broth with a slotted spoon and set aside.
Continue to simmer the broth for an additional 5 minutes to reduce slightly.
Serve the scallops in bowls, ladling the saffron broth over the top. Garnish with fresh parsley and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
