Saffron has long been a highly desired and prized spice. It was originally introduced to Spain by the Moors, and the region of La Mancha now produces the majority of the world’s saffron. This delicate spice yields a beautifully colored and richly flavored sauce and its earthiness perfectly complements the sweet and briny flavors of the scallops.
recipe 
yields
12 scallops
8 saffron threads
2 tablespoons olive oil
1 clove garlic, minced
12 scallops, rinsed and patted dry
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
½ cup dry white wine
¼ cup heavy cream
1 tablespoon butter
2 tablespoons minced fresh chives
ingredients
steps
- To bring out the flavor and color of the saffron, crush it with a mortar and pestle and transfer to a bowl with 1 tablespoon hot water. Let soak for 1 minute.
- In the meantime, in a large saute pan or skillet, combine the oil and garlic and cook until lightly browned over medium heat to flavor the oil.
- Using a slotted spoon, remove the garlic. Add the scallops, season with salt and red pepper flakes, and cook for 4 to 5 minutes per side until firm and golden brown. Using tongs, transfer the scallops to a warmed serving bowl.
- Add the wine to the pan and cook over medium heat until reduced by half, 3 to 5 minutes. Then add the cream and butter, along with the reserved saffron and its liquid, and cook until slightly reduced and small bubbles form, 1 to 2 minutes.
- Pour the sauce over the scallops and garnish with chives.
- Serve immediately.
Date Published: 02.24.26
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Reprinted with permission from:
Tapas Espana: 70 Easy Recipes for Gathering and Sharing by Catherine Cogliandro Alioto © 2026. Photography by Erin Scott © 2026. Published by Weldon Owen, an imprint of Insight Editions.
