Spaghetti with scallops and saffron

Spaghetti with scallops and saffron

Last week, my Wednesday pasta looked festive. With scallops and saffron, it definitely changes from the canteen.
To improvise this little dish, I really appreciated having prepared a saffron infusion in advance. All you have to do is put pistils in the water about 48 hours in advance. As I had planned to prepare several recipes, I had infused 0.2 g of saffron. This corresponds to a dish for about 15 people or about 3 dishes for 4 people. I have already told you about it with this recipe. Of course for this pasta dish, you won’t need so much saffron. On the other hand, do not hesitate to let it infuse for at least 24 hours.

This dish is also an opportunity to tell you about the magic sauce, which I use very often. This is a recipe for Mercottewhich I had discovered with Anne. Since then, I use it very often, because it provides many services and adapts to many perfumes. With pasta, it is always perfect!
As a result, these spaghetti are very simple to prepare, and rich in flavors.

As an everyday dish, scallops are perfect. In the festive version, we will rather choose scallops. And why not champagne rather than white wine.

Spaghetti with scallops and saffron:

350g spaghetti
300g defrosted scallops
1 shallot
250ml white wine
1 tsp fish stock
200 ml full cream
a few pistils of saffron
salt pepper
oil
lemon

Let the saffron infuse in 2 tablespoons of water.

For pasta, cook according to package directions.

Brown the scallops in a little oil over high heat for about 2 minutes.
Remove nuts.

In the same skillet, add the finely minced shallot, the stock and the white wine. Let reduce completely, until you have almost only the candied shallots.
Then add the cream and the saffron and leave to simmer for another 2 minutes.
Add the scallops and season.

Add the spaghetti and serve immediately.

Spaghetti with scallops and saffron

To finish: I told you that you could make this dish with scallops. It is also delicious with fish. I often make with salmon and it’s very good, even without saffron.
You can also replace the latter with curry.

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