Scallops in Saffron Sauce

This recipe is from The Silver Spoon cookbook, the enormous compilation of Italian recipes published in this country in 2005. This book has been in print in Italy for over 50 years and is considered the classic Italian cookbook, the book that every bride receives as a gift. It has been updated and adapted for the American cook. This recipe for Saffron Scallops is a great example of what the recipes are like for the most part in this cookbook - very few ingredients, simple recipes, easily prepared. And it's absolutely delicious!

I have served these scallops in these neat scallop shells which I've had for twenty years. I bought them in Chapel Hill at the now famous A Southern Season. I just love them. If you would like to buy some, here is a resource for you. If not, you can just serve the scallops in individual little gratin dishes or even just serve them all together in one larger serving dish.

Scallops in Saffron Sauce

for a printable recipe, click here

serves 4

12 scallops
1 carrot, diced
1 scallion, thinly sliced
3/4 cup dry white wine
1/4 cup butter, cut into pieces
1 tablespoon heavy cream
pinch of saffron threads
a little chopped parsley

4 scallop shells or individual gratin or serving dishes

Put the carrot, scallion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to a boil and simmer for 10 minutes. Add the scallops and cook for a fruther 4 minutes. Remove the scallops witha a slotted spoon, halve them, place in the half-shells and keep warm. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops, garnish with parsley.

to buy scallop sea shells, click here This place has a variety of scallop shells.

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  1. Anonymous10/21/2008

    Che finezza :D

  2. I'm thinking about coming home before thanksgiving just to eat the stuff you're putting up mom. Stop it.


  3. Fabio: Grazie mille!

    Barry: Mi manchi!

  4. Holy moly. Gorgeous.

    And there is no doubt I need to buy that book. I'm adding it to my Amazon cart right now.

  5. Do you have any homes for sale in your neighborhood? Like for instance, right next door to you!
    I want to be your close neighbor!

  6. Wow, those scallops just made me faint a little, they look so amazing. Are there many vegetarian options in The Silver Spoon? I'm realizing more and more that my meals revolve around Italian food.

  7. Jesse: There are more vegetarian options in The Silver Spoon than you can imagine! There are 2,000 recipes in this giant book.

  8. I've been eyeing the Silver Spoon cookbook for a while now, and this shows me once again that I should buy it! Those scallops sound lovely, and you can never go wrong with saffron!

  9. First, scallops are absolutely my favorite. Second, I love the colors and the textures in these photos. The scalloped dishes are lovely and really bring out the colors in the saffron sauce.

  10. Anonymous10/23/2008

    I adopted my Sicilian boyfriends copy of il cucchiaio d'argento when I moved to Rome. I struggled, struggled that is until he finally bought me the translation. My Italian is better now, my Sicilian still dismal and the silver spoon one of my favorite cookbooks, in both languages.
    beautiful blog.

  11. i have had the book for about 4 years and i've never cooked from it. crazy. the photo is beyond beautiful and i can see that the dish itself is wonderful.

    beautiful and wonderful.

    nice combo...

  12. I love scallops served in shells though I've never had them this way, looks delicious and thanks for the link as well!

  13. This is a wonderful recipe. I have held that book before, at least 20 times when I go to the book store. Do you cook many items from it, is it your favorite Italian cookbook?

  14. Lovely presentation. I love scallops - they are my favorite food of the sea.

  15. Anonymous3/01/2009

    Delicious! I made this for friends today as a middle plate before the pasta. Someone suggested trying it as a sauce over linguini - belissimo! Will definitely look for the book. Lovely blog. Thank you! Linda