Seared sea scallops with orange-saffron butter and rice cakes from Spice: Flavors of The Eastern Mediterranean (page 62) by Ana Sortun

  • saffron
  • fennel seeds
  • garlic
  • lemons
  • canola oil
  • oranges
  • sweet paprika
  • parsley
  • butter
  • dry vermouth
  • sea scallops

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice cakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on October 12, 2011

    10 October 2011 No rice cakes (too carby), lemon zest and orange zest but only lemon juice, no o.j. (also too carby), otherwise flat out one of the most delicious things I've ever eaten in my whole life. Lots of leftover orange saffron butter, hard not to eat it straight out of the bowl. One odd note, however: Ana thinks scallops contain a lot of sugar. No, they don't.

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