Pan-seared scallops,

saffron and tarragon emulsion



  • Large scallops Fruits de mer du Québec
  • Salt pepper

Saffron sauce :

  • 150 ml white wine
  • ¼ white onion
  • Saffron 8-10 pistils
  • Cold butter in cubes (75 g)
  • Fresh tarragon
  • Salt pepper
  1. Sponge the scallops well. Season with salt and pepper.
  2. In a hot pan, cook the scallops for 3 to 4 minutes. Remove and reserve.
  3. Heat the white wine with the saffron (brew) in a small saucepan.
  4. In the pan used to cook the scallops, sweat the finely chopped onions.
  5. Pour the infused white wine to deglaze the pan.
  6. Assemble the sauce with the cold butter cut into small cubes gradually. Whisk to incorporate.
  7. Add the fresh tarragon.
  8. Salt and pepper to taste.
  9. Pour the sauce onto a plate and place the seared scallops.

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