Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe Dinner Recipe

Scallops & Prawns in Saffron Beurre Blanc

Kath Whalen

For Dinner ( Fish and Seafood )


Published on

15 minutes to prepare and 20 minutes to cook

Serves 2


Possibly the most delicious dish I have ever made ... the sauce is rich and creamy with a perfect balance of flavours.

This was so good we wanted to pick up the plates and lick every last drop of the sauce off them !


6 Tasmanian scallops
12 uncooked prawns (shelled and de-veined, tails left on)
1-2 garlic cloves (finely chopped or crushed)
1 small onion finely chopped (I used pickling onions / or eschallots)
1 tablespoon olive oil
1/3 cup fish stock
1/3 cup dry white wine
150 ml or 1/2 cup cream
100 gm butter (cut into cubes)
1/4 cup finely chopped fresh chives
Pinch of saffron threads
Squeeze of lemon juice and 1 teaspoon finely grated lemon rind
Salt and Pepper to taste
Shaved parmesan (to serve)


Heat oil in pan and add garlic. Sauté to release flavour of the garlic then add scallops and cook for 2 minutes (turning once). Add prawns and cook a further 2-3 minutes (so seafood is lightly browned and cooked - you can char grill the seafood on a hot plate or bbq if you prefer). Remove from pan and set aside.

Add onion and fish stock to pan and stir over low heat to loosen any remaining garlic. Simmer for 2 minutes then add wine and simmer a further 3 minutes, until liquid has reduced by half. Season with salt and pepper, add lemon juice, lemon rind and saffron. Stir in cream and simmer stirring for 5 minutes.

Whisk butter into mixture a few cubes at a time. Mixture should thicken slightly as the butter is added. Continue until all the butter has been added and the sauce is a thick creamy consistency. Stir in chives and return seafood to pan long enough to heat through.

Top with a sprinkle of chopped chives and serve with some crusty bread.


The quantities are for an entree size meal. Increase quantities to serve as a main meal, alternately it would be delicious as a pasta sauce (served over al dente fettucini or pasta of choice).


Login to post a comment