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.