Spicy Saffron Scallops

Spicy Saffron Scallops Recipe from USA

Region / culture: USA | Servings: 4

Introduction

Spicy Saffron Scallops is a delicious and flavorful dish that combines the delicate taste of scallops with the aromatic saffron and a kick of spice from crushed red pepper. This dish is perfect for a special dinner or a weeknight meal when you want to impress your family or guests with a gourmet meal.

History

The combination of scallops and saffron is a classic pairing in Mediterranean cuisine. Saffron, known as the most expensive spice in the world, adds a unique flavor and vibrant color to dishes. The addition of crushed red pepper gives this dish a spicy kick that balances out the sweetness of the scallops.

Ingredients

1 tbsp olive oil
1 lb (454 g) bay scallops
1 10 oz (283 g) package frozen green beans
1 red pepper, cut into strips
1 medium red onion, coarsely chopped
0.25 tsp crushed red pepper
0.25 tsp salt
3 cups cooked rice
a scant 0.13 tsp powdered saffron

How to prepare

Heat oil in a large skillet over medium-high heat.
Add scallops, green beans, red pepper, onion, crushed red pepper, and salt.
Cook for 5 minutes or until scallops are tender.
Add cooked rice and saffron, and heat thoroughly.

Variations

Substitute shrimp or chicken for the scallops for a different flavor.
Add diced tomatoes or peas for extra vegetables.
Use quinoa or couscous instead of rice for a different base.

Cooking Tips & Tricks

Make sure to cook the scallops just until they are tender, as overcooking can make them tough and rubbery.

- Use high-quality saffron for the best flavor and color in this dish.

- Feel free to adjust the amount of crushed red pepper to suit your taste preferences.

Serving Suggestions

Serve the Spicy Saffron Scallops over a bed of cooked rice for a complete meal. Garnish with fresh parsley or cilantro for a pop of color.

Cooking Techniques

Searing the scallops in a hot skillet ensures a nice caramelized crust on the outside while keeping the inside tender.

- Cooking the vegetables until they are slightly charred adds depth of flavor to the dish.

Ingredient Substitutions

Use any type of bell pepper in place of the red pepper.

- Substitute green beans with asparagus or broccoli.

- Use turmeric or paprika in place of saffron for a similar color and flavor.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This dish comes together quickly, making it a great option for busy weeknights.

Presentation Ideas

Serve the Spicy Saffron Scallops in individual bowls or on a platter for a family-style meal. Garnish with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A side salad or crusty bread would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320

Carbohydrates

Total Carbohydrates: 45g

Dietary Fiber: 3g

Sugars: 3g

Fats

Total Fat: 5g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 20g

Vitamins and minerals

Vitamin A: 20%

Vitamin C: 70%

Calcium: 6%

Iron: 15%

Alergens

Contains shellfish (scallops)

Summary

This dish is a good source of protein and vitamins, while being relatively low in fat and calories. It is a nutritious and delicious meal option.

Summary

Spicy Saffron Scallops is a delicious and nutritious dish that is perfect for any occasion. With a perfect balance of flavors and textures, this dish is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Spicy Saffron Scallops. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new and exciting to try. As soon as I stumbled upon the faded index card with the handwritten title, "Spicy Saffron Scallops," I knew I had found something special.

I remember the way the saffron-infused aroma wafted through the air as I read through the ingredients and instructions. The combination of spicy red pepper flakes, delicate saffron threads, and plump scallops sounded like a match made in culinary heaven. I knew I had to make this dish and share it with my family.

As I set out to gather the ingredients, memories flooded my mind of the various recipes I had collected over the years. Some were passed down from my own mother, while others were shared by friends and neighbors. Each recipe held a story, a connection to the past that brought me joy and comfort.

I remembered the first time I learned how to make my grandmother's famous chocolate chip cookies. She had a secret ingredient - a pinch of cinnamon - that made all the difference. I also recalled the time my dear friend Maria taught me how to make her delicious lasagna, layering the noodles and cheese with love and care.

But the story of how I learned to make Spicy Saffron Scallops was a bit different. It all started during a summer vacation in Spain many years ago. I had always been drawn to the vibrant culture and bold flavors of Spanish cuisine, and I was eager to learn as much as I could about their traditional dishes.

One evening, while exploring the bustling streets of Barcelona, I stumbled upon a quaint little seafood restaurant tucked away in a narrow alley. The tantalizing aroma of grilled seafood drew me inside, where I was greeted by a friendly chef named Miguel. He had a twinkle in his eye and a passion for cooking that was contagious.

I struck up a conversation with Miguel, and before I knew it, we were chatting away like old friends. He shared stories of growing up in a small fishing village, where he learned the art of cooking from his grandmother. He spoke of the importance of using fresh, high-quality ingredients and letting the natural flavors shine through.

I was mesmerized by Miguel's enthusiasm and knowledge, and I knew I had found a kindred spirit in the world of food. Before I left the restaurant that evening, he handed me a handwritten recipe for Spicy Saffron Scallops, a dish that he had perfected over the years.

Back at home, I eagerly set out to recreate Miguel's recipe, carefully following each step with precision and care. I sourced the freshest scallops I could find, splurged on a precious vial of saffron threads, and dusted off my trusty cast-iron skillet.

As the scallops sizzled in the pan, releasing their sweet aroma, I added a pinch of red pepper flakes and a splash of white wine, just as Miguel had instructed. The saffron threads danced in the heat, infusing the dish with their vibrant color and exotic flavor.

When I finally plated the Spicy Saffron Scallops and took my first bite, I was transported back to that magical evening in Barcelona. The flavors were bold and complex, a harmonious blend of spicy, sweet, and savory. I knew I had stumbled upon a gem of a recipe, one that would become a staple in my culinary repertoire.

Since that day, I have continued to make Spicy Saffron Scallops for my family and friends, sharing Miguel's recipe and the story behind it. Each time I cook this dish, I am reminded of the power of food to bring people together, to create memories and forge connections that last a lifetime.

And so, dear reader, I invite you to try this recipe for yourself. Let the spicy saffron-infused aroma fill your kitchen, and savor each bite with joy and gratitude. Who knows, perhaps you too will be inspired by a chance encounter or a shared love of food, and create your own culinary masterpiece to pass down through the generations. Bon appétit!