Scallops with saffron cream

These scallops on the half-shell, dressed with fragrant saffron cream and topped with salmon roe, make an exquisite starter for a very special dinner.

  • 30 mins cooking
  • Serves 12
  • Print
Photographer: Andrew Young. Stylist: Sarah O'Brien


  • 12 scallops, on the half shell
  • 1 teaspoon olive oil
  • 1 (80 gram) small brown onion, chopped finely
  • 2 teaspoon finely grated lemon rind
  • saffron threads
  • 2/3 cup (160 millilitres) pouring cream
  • 1 tablespoon lemon juice
  • 2 teaspoon salmon roe


  • 1
    Remove scallops from shells; wash and dry shells. Place shells on serving platter.
  • 2
    Briefly rinse scallops under cold water; discard roe. Gently pat dry.
  • 3
    In small saucepan, heat oil; cook onion until softened. Add rind, saffron and cream; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture has reduced to about 1/2 cup. Stand 30 minutes. Stir in juice; stand 10 minutes. Strain, then return to clean pan; stir over low heat until heated through.
  • 4
    Meanwhile, cook scallops, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Return scallops to shells; top with cream sauce and salmon roe.

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