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Recipe for scallops with saffron butter sauce

scallops with saffron butter sauce on a plate

Did you know that saffron is produced in the Touraine area? Just a few pounds of “red gold” is produced each year, one of the most expensive spices in the world! It’s used in the kitchen, but also for perfumes and dyes. Saffron is said to have anti-depressive qualities, promotes digestion, regulates stomach functions and several other positive benefits.

This delicious recipe for roasted scallops with saffron butter sauce by Chef Christophe Duguin of Au Chapeau Rouge restaurant in Chinon, is delicate and full of flavour. Loved by the locals, the restaurant is in the centre of medieval Chinon, watcged over by its majestic fortress…

Ingredients for 4

Allow for 3-4 scallops per person
2 shallots
10 cl white wine
1 dash of cider vinegar
10 filaments of Safran
160 g butter


Finely chop the shallots. Crush the saffron filaments with your fingertips in the palm of your hand. Place them in a bowl and add the white wine, vinegar and shallots and leave to infuse overnight in the fridge.

The next day, in a saucepan, reduce the mixture over low heat to about two thirds.

Sear the scallops lightly on each side, just until lightly browned, don’t overcook them. Season and keep warm.

Cut the butter into pieces an add a little at a time to the reduced shallot mixture, whisking vigorously. Season.

Serve the scallops with rice, risotto or vegetable puree, and pour the saffron butter around.

Au Chapeau Rouge restaurant

Discover what to see and do and the most fabulous restaurants  in Tourraine: www.touraineloirevalley.com/

More dishes from Touraine

Nougat de Tours cake – a centuries old sweet treat

Cormery Macarons – one of the oldest cookies in France!

Brouillade aux truffes de Touraine or in English, very posh scrambled eggs with truffles

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