Pan Seared Sea Scallops With Orange Saffron Cream Sauce

Pan Seared Sea Scallops With Orange Saffron Cream Sauce

Makes 6 servings


  • 36 large sea scallops
  • 4 oz. clam sauce
  • 16 oz. orange juice
  • 8 oz. heavy cream
  • 6 oz. whole butter softened
  • ½ tsp saffron
  • Salt and pepper
  • 1 cup roasted pine nuts
  • ½ red bell pepper, minced
  • Flour
  • Sprigs of herbs
  • Oil for cooking
  • Butter milk


  1. Place scallops in butter milk for 1 hour or over night. This will remove some of that sea water flavor.
  2. Remove from butter milk rinse well drain and pat dry.
  3. Place scallops on cutting board, sprinkle with salt and pepper, then dredge in flour and shake off excess.
  4. Place in hot oil, don’t over fill because crowding the scallops will prevent them from browning. Let scallops stand in pan until golden brown then turn over and repeat on second side. Don’t over cook scallops will become rubbery. Place finished scallops on plate and keep warm.
  5. Drain excess oil from pan and add orange juice and clam juice over high heat. Reduce buy half. Crumble saffron into pan and add cream, again reduce buy half. Remove from heat and whisk in butter a little at a time. Return to low heat while re-warming the scallops in low heat oven just for a few minutes. Place sauce on plates add six scallops then top with a few pine nuts red pepper and a sprig of fresh herbs.