Scallops in creamed roe sauce

Five scallops topped with herb on bed of yellow sauce on a blue plate.
Rich and tasty seafood appetiser, perfect for a romantic dinner. Super easy to make, but the result is fantastic. Serve with well chilled white wine.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine French
Servings 4 as starter



  • Rinse your defrosted scallops under running water. Pat dry with a paper towel and remove the roe. Set aside.
  • Melt your butter in a small saucepan, add your finely diced shallot and cook over medium heat until translucent, about 2 minutes.
  • Add the wine, saffron and scallop roe. Simmer gently for a couple of minutes until the roe looks cooked before adding the cream.
  • While the sauce is cooking away, heat a frying pan over medium-high heat. Use a a paper towel to oil the pan, add the scallops and cook 2-3 minutes on one side or until golden brown and gently flip and finish for another 1-2 minutes.
  • Remove the sauce from the heat and use a stick blender to turn it into a smooth and creamy sauce. Season to taste.
  • To plate, pour the sauce in the center of each plate, place scallops on top and garnish with cracked salt and micro herbs.
Keyword gluten free, keto, low carb
Tried this recipe?Let us know how it was!

Scallops are delicate and lends themselves well to softer, simpler flavours. Stick to the classics with a white wine sauce.

1 Comment

  1. […] Be more adventurous and turn the roe in a creamy sauce like we did here. […]

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