Coquilles saint jacques au saffron

This is a gorgeously simple French recipe for 4 people.




Approx 200g scallops per person roe on, off the shell

75 grams butter

1 x medium shallot, finely chopped

1/4 tsp saffron

1 tsp cognac/brandy

1 tsp vermouth

2 x tomatoes, peeled, deseeded and cubed

100g mushrooms, sliced

400g cream

salt and pepper to taste


pot, large frying pan, wooden spoon, measuring cup, scales


To cook the rice:

Put 1 cup of rice in to a large pot with about a tablespoon of oil or butter.

Add twice the amount of water to rice (2 cups) and boil til ready.


For the scallops:

Melt 75g butter in a pan and add shallots.  Glaze the shallots.  Add scallops with roe still on, saffron, salt and pepper.  Poach for 2 mins.

Add cognac and vermouth, tomatoes, mushrooms and cream.

Cook for a further 8 mins.

Serve on rice.


Thanks Dimity Thwaite, your Viva Ultra cloth is on its way!


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