Saffron | Alaskan Harvest Seafood Blog

Saffron and Shrimp Risotto

Filed under: News, Seafood Recipes, Shrimp Recipes — Tags: risottto, saffron, Shrimp —

The following recipe comes from My Columbian Recipes, a fun Columbian food blog:

Ingredients
(4 servings)

2 tablespoons olive oil
1/4 cup butter
1 garlic clove
1/3 cup chopped onion
4 to 5 cups fish or chicken stock
1 large pinch of saffron
1/2 cup white wine
11/2 cup Arborio rice
Salt and pepper
1/3 cup parmesan cheese
fresh Alaskan shrimp

Directions

1. In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.

2. In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to the pan and saute to soften 3 to 4 minutes. Stir in the rice, then add the wine and cook until evaporated.

3. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, until the stock is almost completely absorbed before adding more. after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick

4. When rice is cooked to al dente, after 20 to 25 minutes, stir in the butter and the cheese. Add more stock if needed so the rice is thick.

5. Season with salt and pepper.Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Serve immediately.

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Sea Scallops with Saffron Cream

Filed under: Scallop Recipes, Seafood Recipes — Tags: Alaskan Seafood, cream sauce, saffron, saffron cream sauce, Scallops, sea scallops, wild scallops —

The saffron lends an exotic warmth to this rich scallop dish. Serve the remaining wine with the meal, along with steamed spinach and almonds.

You will need:

• 20 large sea scallops
• 4 T butter
• saffron threads
• 4 T sparkling white wine
• 1 ¼ cups heavy cream
• ½ lemon
• salt and pepper

1. Toast the saffron threads in a dry skillet to bring out their flavor. Take care not to let them burn - just heat them until they become fragrant, then remove them from the pan and set them aside.

2. Melt half the butter in the same skillet, and then saute the scallops in batches until they are cooked through and lightly browned on each side. Overcooking makes scallops rubbery or dry, so be sure to test one in the batch. Remove them from the skillet and keep them cozy on a warmed plate while you prepare the sauce.

3. Add the saffron to the juices in the pan, along with the wine and cream, and stir. Bring the mixture to a boil, and then reduce the heat and simmer for around ten minutes, or until the sauce begins to thicken.

4. Squeeze in the juice from the lemon, and season with salt and pepper to taste.

5. Return the scallops to the pan and reheat gentle. Serve immediately.