Saffron Scallops


18 large scallops, tabs removed

1 tbsp (15 ml) extra-virgin olive oil

90 ml (3 oz.) Limoncello

1 tbsp (15 ml) butter

1g (0.04 oz.) saffron threads, soaked in ½ cup hot water

honey, to taste

coarse sea salt, to taste

pepper, to taste


Preheat skillet over medium-high heat with olive oil. Add scallops and cook on each side for 2-3 minutes or until golden. Add Limoncello, butter, and saffron infused water. Reduce heat to medium and simmer for 5 minutes. Season with honey, salt and pepper to taste.


Scallops are a shellfish that are ivory white to light pink in colour. They are best served seared to medium-rare, so be sure not to overcook.


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