Spaghetti with Saffron Sauce and Scallops

Golden saffron, delicate scallops, and perfectly cooked spaghetti come together in this luxurious dish that feels like a fine dining experience at home. The rich, creamy saffron sauce enhances the sweetness of the scallops, creating an elegant yet comforting meal. Whether you’re preparing a romantic dinner or indulging in a gourmet treat for yourself, this pasta dish is sure to impress with its depth of flavor and velvety texture.

Spaghetti with Saffron Sauce and Scallops

Difficulty Level: Medium
Calories: 550
Cooking Time: 30 min

Ingredients:

  • Spaghetti – 400 g
  • Scallops – 400 g
  • Saffron (threads) – 1 pinch
  • White balsamic vinegar – 75 ml
  • Dry white wine – 75 ml
  • Shallot (or white onion) – 100 g
  • Fresh thyme – 2 sprigs
  • Heavy cream (18%) – 250 g
  • Butter – 25 g
  • Olive oil – 25 ml
  • Salt, white pepper, and sugar to taste

Instructions:

  • Prepare the Saffron:
    Steep the saffron in a small amount of water 2–3 hours before cooking.
  • Make the Sauce:

    • In a saucepan, combine vinegar and wine, then add roughly chopped onion and thyme.
    • Simmer over medium heat until the liquid reduces to just under half.
    • Add the cream and the saffron with its water, then simmer over low heat until thickened.
    • Season with salt and sugar to taste (optional).
  • Prepare the Scallops:

    • Remove the scallops from their shells, rinse them, and pat dry with a paper towel.
    • Slice each scallop into 2–3 thin pieces.
    • Season with salt and white pepper.
    • Sear in a hot pan with butter and olive oil until golden brown.
  • Cook the Pasta:

    • Boil the pasta in salted water until al dente.
    • Mix the pasta with the saffron sauce and scallops.
    • Toss everything together and serve on plates.

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