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ALL RECIPES

Grilled Scallops with Saffron Cream Sauce

  • Pair with Chardonnay
Primary Ingredients

1⁄2 tablespoon butter

1 large shallot, minced

1 large clove garlic, minced

2 cups heavy cream

2 tablespoons dry sherry

1⁄2 cup Chardonnay

8-10 strands of saffron

Zest of 1⁄2 lemon

Large pinch of salt to taste

Pinch of white pepper

Primary Technique
  1. Melt butter in a saucepan over medium heat, add shallots and garlic, cook until translucent. Add sherry and cook until most has evaporated. en add chardonnay and saron.
  2. Cook until most of the wine has evaporated.
  3. Add cream and reduced by half. en add lemon zest, salt and white pepper to taste. The sauce should be thick enough to coat the back of a spoon.
plated scallops
Scallops Ingredients

12 large scallops

Salt and white pepper

6 12-inch wooden skewers, soaked in water for 1⁄2 hour

Scallops Technique
  1. Skewer the scallops, two per skewer, and drizzle with olive oil. Season with salt and white pepper and place skewers on a medium-hot grill.
  2. Grill for 11⁄2 minutes then rotate a quarter turn. Turnover and repeat the same process until you achieve the desired doneness.
  3. Sauce your plate with saron cream sauce and top with a scallop skewer.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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