If you’ve ever wondered how to poach scallops, this easy poached scallops in saffron broth is a great place to start.
Poaching scallops is the secret to a fast, fancy dinner
While I absolutely loved seared scallops with a beautiful crust. I may be falling just as in love with beautifully poached scallops.
In this easy poached scallops recipe, scallops are paired with a fragrant, spicy saffron broth and pearl couscous to create a dinner you can throw together in about 25 minutes.
How to make this poached scallop recipe
This recipe will surprise you because it’s incredibly easy to prepare but still packs a flavorful punch.
What you need
- Chicken, vegetable, or seafood stock: While I love to cook with water, this is one recipe that benefits from the additional flavor a storebought or homemade stock will bring. I use chicken, but seafood or veggie stock would be delicious.
- Saffron: If you don’t have saffron, skip it. If you still want the golden color, add a pinch of turmeric.
- Shallots: You can use a small yellow onion or even sliced leeks.
- Crushed red pepper: I add a big pinch, but use as little or as much as you want.
- Butter: I just feel like butter and scallops were made for each other, y’know?
- Pearl couscous: If you don’t have pearl couscous, use orzo instead.
- Dry-packed sea scallops: Aim for big ones, ideally, U10 (this means “under 10”, or 10 scallops or fewer per pound). Be sure they are labeled “dry” meaning they haven’t been treated with chemicals after being harvested. This will yield the tastiest poached scallop!
- Fresh parsley: Parsley adds a nice herby brightness that works nicely with the buttery scallops and saffron broth.
How to make it
First, prepare the saffron broth. Combine warm chicken stock with a pinch of saffron and set it aside. Stir it occasionally, and it will take on a beautiful gold hue.
Next, sauté shallots until golden brown. Melt a little butter into the pan and add crushed red pepper and the pearl couscous. Cook the pearl couscous until it becomes golden and toasted. I find that this adds a bit of deeper flavor to the pearl couscous.
From there, simply pour in the saffron mixture and bring it to a low boil. Cook the couscous until it is almost al dente but still chewy; about 2-3 minutes under al dente.
After that, simply add the scallops to the simmering liquid and cover for 5 minutes. Once the scallops are cooked through, turn off the heat and stir in freshly chopped parsley.
This is such a wonderfully fragrant and delicious recipe that comes together so quickly!
Looking for more seafood recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Poached Scallops in Saffron Broth
Equipment
Ingredients
- 3 cups chicken or vegetable stock
- 1 pinch saffron (about 10–12 threads total)
- 1 tablespoon extra virgin olive oil
- 2 shallots (peeled and thinly sliced into rounds)
- ½ teaspoon crushed red pepper (plus more, if desired)
- 2 tablespoons butter
- 1 cup pearl couscous
- 1 pound sea scallops (ideally dry-packed, about 10–12 scallops total; side muscle removed)
- Salt and pepper to taste
- ⅓ cup fresh parsley leaves (finely chopped)
Instructions
Bloom the saffron:
- Heat the chicken stock in a microwave for 1 minute until warm. Crush the saffron threads between your fingers as you add them to the warm chicken stock. Stir to incorporate. Set aside.
Cook the shallots:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallots and cook, stirring regularly, for 3–4 minutes until softened and golden brown. Be careful not to burn them. Season lightly with salt and pepper.
Toast the pearl couscous:
- Add the crushed red pepper and toss to coat. Melt the butter into the pan. Once melted, add the pearl couscous and cook, tossing occasionally, for 2 minutes until toasted and golden brown.
Simmer the saffron broth:
- Pour in the saffron broth and bring to a low boil over medium heat. Cook for 8-10 minutes until the couscous is almost al dente but slightly underdone. Taste and season with salt and pepper.
Poach the scallops:
- Pat the scallops dry and season with salt and pepper. Turn the heat on the broth to medium-low. Nestle the scallops into the broth and cover. Cook for 5 minutes. Turn off the heat and remove the lid.
- If the scallops seem slightly underdone, just cover them again and allow the residual heat and steam in the pan to cook them for another minute or two. Be careful not to overcook them.
Finish the scallops:
- Stir in the chopped parsley and season to taste.
To serve:
- Ladle the pearl couscous and saffron broth into shallow bowls and arrange the scallops on top. Enjoy!
OH. MY. GOODNESS. SO GOOD. Yet another recipe that executes perfectly. Made as written, although I think I skimped on the saffron by accident. Great, easy, and quick recipe that works even if you’ve had the craziest of days
Yay! I’m so happy you enjoyed it — thank you!!
Absolutely delicious and easy to prepare. I was shocked about the price for the scallops, though, but they were buttery as you said.
Scallops have definitely gotten out-of-this-world expensive! I’m glad you enjoyed this recipe though, and thank you for the comment!
I’m not a huge scallop fan, could shrimp work for this recipe?
Hi! Yes, peeled and deveined shrimp would work just fine or you could use 4 cod portions and poach them in the broth as well.
If I am using orzo, still fry 2minutes? If not, what should I do?
Yes, follow the cooking method as outlined. The only thing that may differ is the simmer time. Orzo may need a little more time than the pearl couscous. Taste it at 8–10 minutes and then continue simmering until just shy of al dente, so just a little chewy since it will continue simmer with the scallops. I find orzo to be a little more forgiving than pearl couscous, so you could simmer it closer to al dente without fear of it overcooking during the poaching time with the scallops.
Let me know if you have any other questions!