These Saffron-spiced Scallops pair well with another one of our classic faves, Orzo with Asparagus and Prosciutto.
You can find that recipe here.
1 lb. bag frozen wild jumbo scallops
½ cup butter (Plugra is best)
1 tbsp. Saffron threads, crushed
Turn oven on to broil. Line a baking sheet with foil. Run frozen scallops under cold water for a few minutes until thawed. Spread out scallops face side up on baking sheet and dallop with half the butter. Broil for five minutes. Remove and stir, keeping scallops face side up. Add remaining butter and sprinkle with saffron and sea salt. Return to oven and broil for another five minutes. Butter should be brown. Before serving, baste the scallops with browned butter from the pan, and sprinkle with a little more saffron threads.
We prepared this dinner for Norn.co SF’s Storytelling event, where the theme was Strange Encounters.