Herb Crusted Scallops with Saffron Salt
Recipe by Savory Spice Test Kitchen
Crispy & Fried Foods
30-Minute Meals
Tender, herb-crusted scallops with fragrant saffron salt make this dish feel special without the fuss. Quick to prep and cook, it works beautifully as a first course or as a light main served with a green salad or roasted vegetables.
Serves
2-3 servings
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
1 lb. large dry sea scallops, side muscle removed
Saffron Salt
1-2 tsp. Saffron Salt, divided
Black Malabar Peppercorns
Black Malabar Peppercorns, freshly cracked
½ cup fresh parsley, finely chopped
2 Tbsp. fresh chives, finely chopped
1 Tbsp. fresh thyme leaves
¼ cup panko breadcrumbs
Zest of 1 lemon
1 Tbsp. olive oil
1 Tbsp. unsalted butter
Fresh lemon wedges
Olive oil, for drizzle, optional
Directions
Step 1
Pat scallops very dry with paper towels. Season lightly on both sides with Saffron Salt and cracked Black Malabar Peppercorns. Let sit at room temperature for 10 minutes.
Step 2
In a small bowl, combine parsley, chives, thyme, panko, lemon zest, and 1 tsp. Saffron Salt. Mix until evenly combined.
Step 3
Heat olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, add scallops in a single layer. Sear undisturbed for 2–3 minutes until a deep golden crust forms.
Step 4
Flip scallops and immediately spoon the herb mixture onto the seared side, gently pressing to adhere. Cook another 1–2 minutes until scallops are just opaque in the center.
Step 5
Remove from heat. Finish with a squeeze of fresh lemon and a light drizzle of olive oil if desired. Serve immediately.
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