Scallops With Saffron Cream And Turnip Greens

More from this source
Food & Wine


Add a comment


1 small pinch of saffron threads

2/3 cup heavy cream

1/4 cup extra-virgin olive oil

1 pound baby turnip greens, stems and thick inner ribs discarded, leaves coarsely chopped

24 large sea scallops (about 1 1/4 pounds)

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 tablespoons minced shallot

1/4 cup dry vermouth

You might also like

Saffron Scallops
Every Day with Rachael Ray
Sea Scallops With Sherry And Saffron Couscous
Martha Stewart
Shrimp And Scallop Paella
What's Gaby Cooking
Zucchini And Saffron Vichyssoise With Scallops
Sea Scallop Brochettes With Orange-Saffron Aïoli
Shrimp And Scallops In Saffron Cream With Black...
Greek Grilled Scallop Sandwiches
Food & Wine
Shrimp And Scallop Ceviche
Seared Scallops On Spicy Saffron Rice
Running With Tweezers
Scallop & Andouille Paella