Celebrate golden Aphrodite, goddess of love and beauty, with these sumptuous seared scallops bathed in a luxurious saffron and vanilla beurre blanc!
The last sacrificial flame to the Olympians may have been extinguished nearly two thousand years ago, but their influence lingers on; and Greek mythology continue to inspire artists and writers to this day. The fantastical tales of gods, heroes, and mythical creatures first captured my imagination as a child. Today I look to those ancient yet familiar tales as inspiration for our Greek mythology inspired feast!
Of all the Olympians, there are few so universally known and adored over the years than Aphrodite. From birth to marriage, the goddess of love and beauty had a strong presence in the lives of the Ancient Greeks as the representation of the creative powers in nature. In modern times Aphrodite is often seen as a fun-loving beauty, although her myths and legends are complex and she ruled over more than just love.
Legend states that Aphrodite was born of the sea and first stepped on land on the shores of Cyprus. Her connection to the sea was an important part of her worship and she was called Aphrogeneia, born of sea foam, and Aligena, sea-born. Golden-haired Aphrodite has inspired countless works of art with perhaps none being more famous than Botticelli’s Birth of Venus. Botticelli’s painting depicts Aphrodite born from the sea, surrounded by admirers, and perched atop a scallop shell.
Of Cytherea, born in Cyprus, I will sing. She gives kindly gifts to men: smiles are ever on her lovely face, and lovely is the brightness that plays over it. Hail, goddess, queen of well-built Salamis and sea-girt Cyprus; grant me a cheerful song.
Homeric Hymn 10 to Aphrodite
As one of her symbols, the scallop is the perfect ingredient for this Aphrodite inspired dish. Delicate scallops are seared and perched atop a bed of spinach. A rich butter sauce infused with aphrodisiac aromatics is spooned over the scallops in this sumptuous offering to golden Aphrodite. Invite the laughter-loving lady to stir up your passions with this elegant and enticing dish!
Ingredients
Scallops: Large sea scallops are perfect for searing. While it is always preferable to use fresh seafood, depending on the season and your location you will likely have to settle for frozen. Be sure to thaw the scallops completely and pat dry before frying. If you can’t find the larger sea scallops, you can use the smaller in size bay scallops. You won’t be able to individually sear them, but you can sauté them briefly over high heat and spoon them over the spinach to serve.
Scallop shells: Scallop shells are a fun way to serve scallops and are easy to source online. They can be washed carefully by hand and reused.
Saffron: Considered one of the rarest and therefore most expensive spices, saffron has been a luxury ingredient since Ancient times. The delicate stamens of a crocus flower are painstakingly picked by hand and dried. Luckily you only need a pinch in this recipe! Considered an aphrodisiac, saffron has a delicate flavour and a gorgeous vibrant colour.
Vanilla: Also considered an aphrodisiac, vanilla adds an unexpected subtle flavour to this sauce. Definitely try to use a vanilla bean pod for this recipe. If you can’t source one, then you can try adding a touch of vanilla extra to the sauce however I would caution against adding too much or it may overwhelm the other flavours.
Prosecco: A beurre blanc is a traditional French butter sauce made with reduced wine. In this case, I have chosen to use prosecco; however, any dry sparkling white wine will work. I think the Laughter-loving Aphrodite would prefer a bit of bubbly in her beurre blanc!
Unsalted butter: Since a beurre blanc is essentially an emulsified butter sauce it is important to use unsalted butter in order to control the amount of salt in the recipe.
Spinach: Fresh baby spinach makes the perfect ‘seaweed inspired’ bed for these scallops.
How to make Scallops with Saffron Vanilla Beurre Blanc
Prepare the beurre blanc
Dice the cold butter into small cubes and keep in the fridge. In a saucepan combine the prosecco, white wine vinegar, shallots, peppercorns, saffron, and vanilla bean. Bring to a boil over medium high heat then turn down to a simmer. Allow to simmer until the liquid has almost completely reduced. You should be left with a couple tablespoons of syrupy liquid.
Add the heavy cream and whisk together. Turn the heat down to very low and begin to whisk in the butter. Remove the vanilla bean if it gets in the way while whisking. Add the butter a piece at a time whisking until it’s fully incorporated before adding the next piece.
When all of the butter has been incorporated add the salt. Strain the sauce into a clean saucepan and cover. The sauce can be kept warm over a very low heat or gently warmed up later. Do not let the sauce boil or it may split.
Cook the spinach
Place a large skillet over medium high heat. Add the olive oil and minced garlic and sauté briefly. Add the baby spinach in handfuls adding more as it begins to wilt. Toss the spinach with tongs to allow it to wilt quickly. Once all of the spinach has been added season with salt and pepper. Cover and keep warm.
Sauté the scallops
You will get a better sear if you use a stainless steel pan however you will need to follow a few tips to prevent them from sticking. A non-stick pan will guarantee the scallops don’t stick to the pan however it won’t get quite as good a sear as the stainless steel.
Ensure the scallops are as dry as possible. Place the completely thawed scallops on a paper towel-lined plate. Pat dry with more paper towels.
Place a stainless steel pan over high heat. Allow the pan to heat up. Do not add the scallops to a cold pan or they will stick. Check that the pan is sufficiently hot by sprinkling a few drops of water into the pan. They should dance around the pan and look a little like mercury balls.
Add the olive oil and quickly tilt the pan cover the whole pan with the oil. Add the scallops in a single layer ensuring they aren’t touching. Sear the scallops until the bottom is golden brown and they release from the pan, no more than 2 to 3 minutes. Flip the scallops over and cook just until they are cooked through – another minute or two.
Remove the scallops to a plate and cover to keep warm.
Assemble the Scallops with Saffron Vanilla Beurre Blanc
Warm the beurre blanc and spinach if they have cooled down. Spoon a bed of spinach into a scallop shell or a small gratin dish. Arrange the scallops on top of the spinach and drizzle generously with the saffron vanilla beurre blanc. Enjoy!
Serving & Pairing Suggestions
This sumptuous scallop dish can be served as either an appetizer or entrée. The amounts in this recipe will serve 6 as a starter or 3 to 4 as an entrée. Pair this dish with a side of steamed rice if serving as a main course.
Here are a couple of wine pairing suggestions:
- Prosecco, or sparkling wine – Serving the same wine used in the beurre blanc will highlight those flavours in the dish. The fresh acidity and light effervescence of Prosecco will cut through the richness and balance the dish.
- Chardonnay – Buttery, oaked chardonnay simply begs for a rich and creamy sauce. The vanilla bean also highlights the vanilla notes so often present in oaked chardonnay’s. This is my favourite pairing for this dish!
Scallops with Saffron Vanilla Beurre Blanc
Ingredients
- 1 cup prosecco or other sparkling wine
- ⅓ cup white wine vinegar
- 1 shallot finely diced
- 5-6 peppercorns
- big pinch saffron
- ½ vanilla bean split
- 3 tbsp heavy cream
- 2 sticks cold unsalted butter diced small
- 1 tsp kosher salt plus extra
- pepper as needed
- 3 tbsp olive oil divided
- 1 garlic clove minced
- 350 g fresh baby spinach
- 450 g sea scallops
Instructions
- In a saucepan combine the prosecco, white wine vinegar, shallots, peppercorns, saffron, and vanilla bean. Bring to a boil over medium high heat then turn down to a simmer. Allow to simmer until the liquid has almost completely reduced. You should be left with a couple tablespoons of syrupy liquid.
- Add the heavy cream and whisk together. Turn the heat down to very low and begin to whisk in the butter. Remove the vanilla bean if it gets in the way while whisking. Add the butter a piece at a time whisking until it's fully incorporated before adding the next piece.
- When all of the butter has been incorporated add 1 tsp kosher salt. Strain the sauce into a clean saucepan and cover. The sauce can be kept warm over a very low heat or gently warmed up later. Do not let the sauce boil or it may split.
- Place a large skillet over medium high heat. Add 1 tbsp of olive oil and the minced garlic and sauté briefly. Begin to add the baby spinach in handfuls adding more as it begins to wilt. Toss the spinach with tongs to allow it to wilt quickly. Once all of the spinach has been added season with salt and pepper. Cover and keep warm.
- Ensure the scallops are thawed and as dry as possible. Place the thawed scallops on a paper towel-lined plate. Pat dry with more paper towels.
- Place a stainless steel pan over high heat.*see note Allow the pan to heat up. Do not add the scallops to a cold pan or they will stick. Check that the pan is sufficiently hot by sprinkling a few drops of water into the pan. They should dance around the pan and look a little like mercury balls.
- Add the remaining 2 tbsp olive oil and quickly tilt the pan cover the whole pan with the oil. Add the scallops in a single layer ensuring they aren't touching. Sear the scallops until the bottom is golden brown and they release from the pan, no more than 2 to 3 minutes. Flip the scallops over and cook just until they are cooked through - another minute or two.
- Remove the scallops to a plate and cover to keep warm.
- Warm the beurre blanc and spinach if they have cooled down. Spoon a bed of spinach into a scallop shell or a small gratin dish. Arrange the scallops on top of the spinach and drizzle generously with the saffron vanilla beurre blanc. Enjoy!
Notes