Baked Scallops with Saffron Sauce and Spinach
Baked scallops with saffron sauce and spinach is a recipe with fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 scallops (with shell)
- 300 g fresh spinach leaves
- 1 Carrot
- 50 g celery root
- 40 g Butter
- 1 tsp saffron
- 200 ml whipping cream
- 2 egg yolks
- coarse sea salt (for the dish)
- 2 tbsp whipped cream
- Salt
- Pepper
Instructions
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1.
Wash scallops under running water and cut along the shell edge with a short knife, severing the closing muscle. Lift the lid, loosen the flesh with the knife. Remove white scallop meat and orange roe from the gray edges. Rinse the meat thoroughly several times.
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2.
Slice the white meat into thin rounds. Line a fireproof dish with sea salt and place the lower shell halves in it. Wash spinach thoroughly and let it wilt in a pot until damp. Peel carrot and celery root, dice finely, and sauté in 20 g butter.
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3.
Add saffron and deglaze with cream, simmer to a creamy consistency. Remove from heat, whisk in egg yolks, season with salt and pepper. Let cool slightly then fold in whipped cream. Heat remaining butter in a pan and toss scallop meat and roe for 2 minutes. Spread spinach on the shells, top with scallop meat and roe, pour saffron sauce over. Bake at 220°C for 4 minutes.
