3.7/5 rating (28 votes)

Scallops in a Saffron Broth

  • Heat Medium
  • Serves 4
  • Prep 20 mins
  • Cook 30 mins
Scallops in a Saffron Broth

Delicious spice encrusted scallops served in a delicate garlic and saffron broth finished with diced tomatoes and coriander

Hari says

A dish I created when I was hosting a fusion evening at a local French restaurant exploring the flavours from the Pondicherry region in India. In 1670 the South Eastern coast was home to the arrival of the French where Pondicherry remained under French rule until 1954.

This dish is an amalgamation of all that is French with a little gentle Indian spicing so the flavour of the scallops really comes through. I am very proud of this dish and think it makes an amazing starter especially if you are trying to impress someone.

  • Ingredients
  • Method


  • Large pinch of saffron
  • 1 cup water
  • 2 tablespoons of oil
  • 4 clove garlic, minced
  • 2 large shallots, finely chopped
  • ½ cup dry white wine
  • 1 tomato, seeded and finely diced
  • 1 tbsp fresh coriander, chopped
  • Freshly ground pepper


  • 12 large sea scallops
  • 1 tbsp oil
  • 1 tbsp coriander seeds
  • 1 tbsp cardamom seeds (pods shelled and seeds removed)
  • ½ tbsp Kashmiri chilli powder
  • 1 tbsp cumin seeds
  • 3 tbsp of flour
  • 1 tsp dried chilli flakes



  1. Crumble saffron into the boiling water and set aside to steep.
  2. Heat oil in a large shallow pan over medium heat. Add the garlic and shallots, stir and cook to soften.
  3. Pour in the wine and saffron water, stir and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
  4. Stir in the chopped tomato and half the coriander.


  1. Gently dry roast the coriander and cumin seeds in a frying pan and place in a spice grinder.
  2. Remove the seeds from the cardamom pods and add to grinder.
  3. Blend the spices to a fine powder and stir them into a bowl with the flour and Kashmiri chilli powder.
  4. Pat the scallops dry and season with the salt.
  5. Heat the oil a non-stick pan over a medium heat. Press just one side of each scallop into the spice mixture.
  6. When the oil has heated, carefully place each scallop spiced-side down, into the pan. Leave to cook undisturbed for about a minute, until nicely coloured.
  7. Turn the scallop over and cook for a further minute or so more. Place the scallops in a bowl with a little broth and garnish with chilli flakes and some coriander.

Nutritional information

Typical values* per Serving
Fat (g)4.0
of which saturates (g)0.5
Carbohydrates (g)4.4
of which sugars (g)0.5
Fibre (g)0.2
Protein (g)18
Salt (mg)0.36
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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