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Close-up of scallop appetizers with saffron and pancetta.

Soirée spéciale : Apéro gastronomique Saint Valentin, Bouchées de Saint-Jacques Safran et Pancetta

Elegant and flavorful Saint-Jacques (scallop) appetizers perfect for a special Valentine's Day soirée. These bite-sized delights combine the delicate sweetness of scallops with the savory crunch of pancetta and the aromatic allure of saffron.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 Saint-Jacques fraîches fresh scallops
  • 4 tranches pancetta thin slices
  • 1 échalote shallot
  • 50 ml vin blanc sec dry white wine
  • 100 ml crème fraîche liquide liquid crème fraîche
  • Quelques pistils de safran a few saffron threads
  • 1 cuillère à soupe huile d'olive olive oil
  • Beurre butter
  • Sel et poivre salt and pepper
  • Persil frais fresh parsley (for decoration)

Method
 

  1. Clean and dry the scallops.
  2. Sauté minced shallots in butter, deglaze with white wine, and reduce.
  3. Add crème fraîche and saffron. Simmer for 5 minutes.
  4. Cook pancetta until crispy and drain.
  5. Sear scallops in olive oil for 1 minute per side.
  6. Assemble scallops, saffron sauce, and pancetta.
  7. Garnish with parsley and serve immediately.

Notes

Ensure the scallops are very fresh for the best flavor and texture.