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.
Ingredients
Method
- Put the saffron in a small cup, pour over 3 tablespoons of just-boiled water and leave it for 15 minutes.
- Bring a large pot of water to a boil for the pasta and salt it well.
- Put the vinegar, wine, shallots and thyme in the small saucepan.
- Simmer over medium heat for 6–8 minutes, until the liquid has reduced to a little less than half.
- Strain the reduction through the sieve, pressing on the shallots, and return it to the pan.
- Add the cream and the saffron with its water.
- Simmer over low heat for 5–7 minutes, until the sauce coats the back of a spoon.
- Season the sauce with salt and, if it tastes sharp, a pinch of sugar, then keep it warm on the lowest heat.
- Add the spaghetti to the boiling water and cook it for 1 minute less than the packet says.
- While the pasta cooks, pull off the small tough side muscle from any scallops that still have it.
- Cut each scallop in half horizontally into two discs.
- Season the scallops with salt and white pepper.
- Heat the oil and butter in the skillet over high heat until the butter foams.
- Lay the scallops in the pan in one layer without crowding, in two batches if needed.
- Sear for 60–90 seconds per side, until golden brown outside and still slightly translucent in the centre.
- Scoop out a cup of pasta water, then drain the spaghetti.
- Add the spaghetti to the sauce and toss over low heat for 1 minute, adding a splash of pasta water if the sauce is too thick to coat the strands.
- Divide the pasta between warm plates and top with the scallops.
- 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.
What we changed for home
- Saffron steeped in 3 tablespoons of just-boiled water for 15 minutes Hot water draws out the colour and aroma quickly, so there is no need to start hours ahead.
- Heavy cream with at least 30% fat instead of 18% cream The original says 'heavy cream (18%)', but 18% is light cream, which can curdle when it simmers with a vinegar-and-wine reduction.
- Reduction strained before the cream goes in The shallot and thyme are roughly cut to flavour the reduction; straining gives a smooth sauce that coats the spaghetti.
- Scallops halved horizontally instead of sliced into 2–3 thin pieces On a home stove thin slices cook through before they colour; thicker discs get a golden crust in 60–90 seconds a side.
- Scallops bought shucked, fresh or frozen, instead of in the shell Most supermarkets sell them out of the shell. Choose 'dry' (untreated) scallops, or thaw frozen ones in the fridge and pat them very dry.
- White balsamic vinegar can be replaced with white wine vinegar plus a pinch of sugar White balsamic is milder and slightly sweet; the sugar makes up the difference if you cannot find it.
- A cup of pasta water kept back A splash of starchy water loosens the sauce and helps it cling to the pasta.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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