Poached Scallops in Saffron Broth
If you've ever wondered how to poach scallops, this easy poached scallops in saffron broth is a great place to start.
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Servings: 4 as a light entrée
Calories: 332kcal
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!
Nutrition
Calories: 332kcal | Carbohydrates: 39g | Protein: 20g | Fat: 10g | Sodium: 502mg | Fiber: 3g | Sugar: 1g | Vitamin C: 8mg
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