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Scallops with Saffron Cream Sauce and Apple Corn Compote

Main Courses

Serves 4

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.



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


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.


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.


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



  • 1 Tbsp unsalted butter
  • 1 cup Granny Smith apples, cored, peeled and cut into 1/4" cubes
  • 1 cup fresh corn kernels removed from 3 ears of fresh corn
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • 1 Tbsp water
  • Pinch of salt

Prepare Scallops

  • 12 large sea scallops
  • Kosher salt
  • 2Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 shallot, finely minced
  • 1/8 tsp saffron
  • 1/4 cup white wine
  • 1 cup heavy cream
  • Salt and white ground pepper
  • 1/3 cup fresh basil, julienne