Scallops with Saffron Cream Sauce and Apple Corn Compote

Main Courses | Serves 4

Scallops with Saffron Cream Sauce and Apple Corn Compote

A delicious creamy saffron sauce with the added sweetness of a simple apple corn compote top off tasty sea scallops. Finish with fresh basil for an elegant meal.

Compote

  • 01

    Cook apples and corn with butter, add lemon juice and water, season lightly with salt. Remove from heat when apple and corn become tender. Transfer to small bowl and set aside.

Prepare Scallops

  • 01

    Heat oil in a large skillet over medium heat. Season scallops with salt. Cook scallops being careful not to crowd until golden brown on each side. Transfer to a plate and cover with a foil tent to keep warm.

  • 02

    Add butter to skillet, add shallots and white wine and reduce by two-thirds. Add the cream and saffron and let the saffron infuse in the sauce to combine. Add reserved apple and corn compote to sauce and gently stir together. Adjust seasoning if needed.

  • 03

    Plate 3 scallops each on 4 plates. Spoon sauce around scallops. Garnish with julienne basil.

Don's pairing suggestions

Visit the pairing guide

2014 Ferrari-Carano Emelia’s Cuvée Chardonnay

Russian River Valley, Sonoma County

2014 was a good year. Spring produced great set, and despite a third year of drought conditions in our area vines produced ideal yields. Overall warmer temperatures during the summer months allowed fruit to achieve mature ripe flavors.

2013 Ferrari-Carano Tré Terre Chardonnay

Russian River Valley

Overall, 2013 was a very good year with ideal weather conditions for the vines. Spring produced great set and average rainfall leading to ideal yields. Consistently warm temperatures during the summer months, without any heat spike...