Chef Tony Hamati from Schmooze Restaurant shares a recipe for scallops cooked in a saffron sauce.


• 5 large scallops

• 4 table spoons of vegetable oil

• 1/2 cup of heavy cream

• pinch of saffron

• salt and pepper to taste


In a saucepan reduce the cream in half and add the saffron, salt & pepper.

Heat a frying pan on high heat to sear the scallops.

Add vegetable oil; sear the scallops for 2 to 3 minutes on each side.

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