Scallops in Saffron Shallot Wine Sauce

This was a combination of recipes -- I had saffron that Kevin brought me back from Qatar and love the taste of tarragon with scallops. The saffron does not have a taste to it (unless you have put too much in per one chef from India --it is meant to give a golden look and feel extravagant). Also while researching for this recipe found that EVOO is not recommended that it can overpower the flavor of the scallops so I used canola.  I actually did a combination of a couple of recipes and served it over angel hair pasta with broccolini on the side.  Kevin is already begging me to make this recipe again. I restrained myself from using fresh tarragon as I initially planned as I didn't want to over power the sauce. See the bottom of recipe for the picture with angel hair and broccolini.

3 tablespoons butter, divided

 1 tablespoons canola oil

6 large sea scallops, pat them dry

1 shallot minced

1/2 c white wine

1 tablespoons half and half cream (or heavy cream)

pinch of saffron threads (rub them between your fingers to release oils)

 

Into a nonstick pan, melt 2 tablespoons butter and olive oil. Season scallops with salt and sear well on both sides. Do not turn until you can see the brown on edges so that you won't tear the scallop you want it caramelized. Remove scallops from pan and keep warm.

 

Add your minced shallots and cook for less than a minute until they are translucent.

 

Add wine to pan and stir to glaze and get up the bits and pieces. Over medium to low temp allow wine to reduce by half.

 

Add half and half and the remaining 1 T butter and stir gently to combine. Then add saffron threads and stir well to combine.

 

Return scallops and the juices they may have released while being kept warm to pan. Turn to coat. Serve immediately.