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Coriander Scallops With Scarlet Saffron Sauce

  • Serves 4
Coriander Scallops With Scarlet Saffron Sauce

Scallops are delicious seared in butter and served skewered on thick pappardelle pasta.


  • 50 grams butter
  • ½ cup finely chopped shallots
  • ¼ tsp saffron threads
  • 1 bulb garlic, roasted
  • 2 grilled red peppers
  • 500 grams scallops (shelled weight)
  • 1 tsp ground coriander
  • 400 grams dried papardelle pasta
  • 2 tblsp olive oil or extra butter


  1. Cook the shallots and saffron in half the butter until soft but not coloured.
  2. Squeeze the pulp from the garlic and add to the pan.
  3. Peel away the charred skin from the red peppers and discard the seeds and core. Process the red peppers in a food processor until very, very smooth and add to the pan. If wished sieve the sauce to achieve a smoother texture. Season with salt and pepper and set aside.
  4. Clean the scallops. Heat a clean pan with the remaining butter until hot and add the scallops and coriander and toss over a high heat until seared and just cooked. Season with salt and pepper.
  5. Have the pasta cooking in a saucepan of boiling, salted water for 10-12 minutes or until al-dente. Drain well and toss with the olive oil or extra butter.
  6. Serve the scallops on top of the pasta, dressed with a little of the reheated sauce. Skewer the scallops on bamboo skewers to serve if wished.

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