If you’ve ever wondered how to poach scallops, this easy poached scallops in saffron broth is a great place to start.
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 Poached Scallops in Saffron Broth:
This recipe will surprise you because it’s incredibly easy to prepare but still packs a flavorful punch.
First, prepare the saffron broth. Combine warm chicken stock with a pinch of saffron and set it aside. Stir it occasionally and you will see it 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 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!
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Poached Scallops in Saffron Broth
Equipment
Ingredients
- 3 cups chicken or vegetable stock
- 1 pinch saffron threads about .01 ounces
- 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 dry sea scallops 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. Add the saffron threads and stir to incorporate. Set aside.
Cook the Shallots:
- Heat the oil in a wide pot over medium heat. Add the shallots and cook, stirring regularly, for 6-7 minutes until softened and golden brown. Be careful not to burn them. Season lightly with salt and pepper.
Toast the Couscous:
- Add the crushed red pepper and toss to coat. Melt the butter into the pan. Once melted, add the couscous and cook, tossing occasionally, for 2-3 minutes until toasted and golden brown.
Simmer the Saffron Broth:
- Pour in the reserved saffron broth and bring to a low boil. Cook for 8-12 minutes until the couscous is almost al dente, but slightly underdone. Taste and season with salt and pepper.
Cook 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 couscous and saffron broth into shallow bowls and arrange the scallops on top. Garnish with a touch more parsley or a drizzle of extra virgin olive oil. Enjoy!
