My wife and I both LOVE seafood and scallops is one of her favorites. This is the second Sea Scallops recipe that I've shared with all of you and I think it's got to be our favorite. If you missed the one I posted a few weeks ago there's a link down below for it. Also, check out my merch and consider becoming a patron today! Scallops with Saffron Sauce Full Recipe: poormansgourmetkitchen.com/scallops-with-saffron-sauce.html Pin it: www.pinterest.com/pin/391250286378331140 Sea Scallops with Asian Secret Sauce: ttps://th-cam.com/video/5WVopUg8yxQ/w-d-xo.html Merch teespring.com/stores/pmgks-store Support my Patreon: patreon.com/pmgk
Omgosh!! Those look absolutely Fabulous! I happened to be reading a book when I came across someone eating a "saffron" sauce over scallops & pasta..had to look it up and here you were sauting a perfect crust..Yum!!
This is a beautiful reicpe for scallops! Nothing better than a perfectly seared scallop and that sauce is, to quote you in a reply to me on your last video, "is to die for". While I'm not willing to die for a scallop, I'm willing to take the risk! GREAT!
I knew you'd like this. Truthfully, the Saffron Sauce was an accident with experimentation but the wife and instantly fell in love. 😍 One bite and we were sold. I think the only thing that would make this sauce better is lobster! 😂😂😂
That sauce is a beautiful thing. Saffron took it right over the TOP. Save the drained liquid and collect all of the "fond". As I can't afford scallops & saffron ;-) I use the same method for gravy when making salmon patties. After the patties are done, remove excess fat, make the roux, remove from heat, add the canning liquid and proceed with milk, pepper & salt. Serve over the patties next to some mashed potatoes. Yumm!
That sounds wonderful. My wife loves Salmon and I have only filmed two recipes. She doesn't complain though because I have filmed hundreds of other recipes that she gets to try and enjoy with me. 🍻
@@PMGK : My wife also loves salmon. Fridays are fish night by tradition not religion. Our salmon repertoire is oven baked w/ lemon & dill, cedar plank grilled w/ lemon & dill, iron skillet blackened, hot smoked and patties. Cedar plank is the best. Then we have fried catfish, beer battered cod, whole rainbow stuffed with shredded mirepoix baked en papillote w/ butter & lemon juice and scaled/headed/gutted whole fried panfish when we get to go fishing/catching. If you do blackened or hot smoked salmon double what you need for the meal, chill the remainder and make salmon salad the next day. Your wife might hug your rusty neck w/ under chin beads. :-)) Only country folk would know what I mean by "rusty neck w/ under chin beads". It ain't naughty, it's just a country thang, comes from working in the fields. Best to you and yours.
Sounds wonderful. Thanks for sharing. I just might have to try it. I'm in Utah, so I know a thing or two about this lifestyle. 😉 I'm big into fishing. I even fished commercially in Alaska for a while. I'm not sure if you've seen this recipe but thus is one of my favorites: th-cam.com/video/dgJqVvuhpHU/w-d-xo.html
I have an Instant pot but rarely every use it. I much rather prefer the slow crock pot cookers, if this helps. Top 5 Slow Cooker Recipes: th-cam.com/video/estatPmy43A/w-d-xo.html Street Tacos: th-cam.com/video/fPRD4uL5HnM/w-d-xo.html
"Poor man's" kitchen - _uses saffron_ Jokes aside though, this was delicious! Never thought to make a saffron-butter sauce like this, and it's great how you deglaze and use the scallop juices as the base of the sauce. So many great cooking tips encapsulated in this one recipe - will be doing this again.
Either one would be great but, really, there are so many options. This sauce is even great with Fettuccine or linguine, if you want to go the pasta rout. Fruit or vegetables are always a good option, too, if you want to keep it light. Asparagus would be a nice pairing or roasted sweet peppers... on and on. 😎
Yeah, I'm really proud of this one. Something that rang in my head, from the movie "No Reservations", was a question one Chef asked the other Chef and that was, "What's the secret to your Saffron Sauce". I have several ingredients and a way of making the sauce that you won't find in other online recipes.
Poor Man's Gourmet Kitchen I don’t doubt that for a minute man. I’m making BOTH this w/e, my daughter turns 31 and she and I both love scallops. Hey, can I ask your first name? I don’t want to keep calling you bro & dude. 😂
I grew up eating sauces made with sweet fortified wines (sweet sherries, mostly). Then, when I grew up, I encountered a world full of people who feared sweet sauces, but inexplicably, still ate some useless, puerile, saccharine course called “dessert”, when they could be eating proper cheese! I don’t know why people who think that trifle is edible also think that savory sauces should be sour. Go figure. I will say, however, that, given the complexity of even a pedestrian sweet vermouth, I wonder if the most over-priced spice in the world is adding much more than color to this sauce. I’d be tempted to sub it out with turmeric, which would add color, and help to soothe my perpetually achy knees. All that written, great video!
Very good points, sir. I like the way you think. Personally, I am a fan of both sweet and sour recipes and, though, I like sweet desserts as well, I rarely make or eat them. For me, Saffron isn't just about the color. I enjoy the flavor and the mild heat it adds to the dish. I'm a big fan of Tumeric. Just not sure I'd love it with this pairing. I think that if I didn't have Saffron, I'd just assume to go without it and skip the color altogether but, maybe a smoked paprika might be nice...😊
@@jasmineatsavinh4090 I guess your right, I have never had scallops but am going to go see if I can find some nice ones and maybe make a new cooking video as well,
Yeah, you haven't followed my work, channel and/or blog for the last 10 years so you don't know wtf you're talking about. Feel free, however, to watch my tutorials and talk trash in the comments. I love to school know it all freeloaders like you! 😘 🍻
My wife and I both LOVE seafood and scallops is one of her favorites. This is the second Sea Scallops recipe that I've shared with all of you and I think it's got to be our favorite. If you missed the one I posted a few weeks ago there's a link down below for it. Also, check out my merch and consider becoming a patron today!
Scallops with Saffron Sauce Full Recipe: poormansgourmetkitchen.com/scallops-with-saffron-sauce.html
Pin it: www.pinterest.com/pin/391250286378331140
Sea Scallops with Asian Secret Sauce: ttps://th-cam.com/video/5WVopUg8yxQ/w-d-xo.html
Merch teespring.com/stores/pmgks-store
Support my Patreon: patreon.com/pmgk
Ohhh my goodness, looks so delicious. Thank you for sharing your beautiful recipe videos. 😊
You are so welcome. At least these scallops are delicious, especially with the saffron sauce. 😋 🍻
Can't wait to make these! Very charming channel and your family sounds lovely
Omgosh!! Those look absolutely Fabulous! I happened to be reading a book when I came across someone eating a "saffron" sauce over scallops & pasta..had to look it up and here you were sauting a perfect crust..Yum!!
My pleasure! 🙏🍻
Beautiful, these scallops look delicious and the saffron sauce takes it over the top. Very well done!
Glad you like it. I have a recipe with an Asian sauce I mix together that is amazing, too.
Did you see that one?
@@PMGK I'll look it up!
Looks delicious 😋
Thx 🙏 Are you going to try it??
they look amazing.
Seriously, so good!
They look so yummy!
Seriously, the BEST!
I made this 4 times in the last 2 weeks, it's that good.
This is a beautiful reicpe for scallops! Nothing better than a perfectly seared scallop and that sauce is, to quote you in a reply to me on your last video, "is to die for". While I'm not willing to die for a scallop, I'm willing to take the risk! GREAT!
I knew you'd like this. Truthfully, the Saffron Sauce was an accident with experimentation but the wife and instantly fell in love. 😍 One bite and we were sold. I think the only thing that would make this sauce better is lobster! 😂😂😂
@@PMGK Hmmm...crab...king crab...that would be my dream come true!
Very wonderful! Thank you Chef very much!
You're sure welcome! 🍻
Where is your Restaurant?
That sauce is a beautiful thing. Saffron took it right over the TOP. Save the drained liquid and collect all of the "fond". As I can't afford scallops & saffron ;-) I use the same method for gravy when making salmon patties. After the patties are done, remove excess fat, make the roux, remove from heat, add the canning liquid and proceed with milk, pepper & salt. Serve over the patties next to some mashed potatoes. Yumm!
That sounds wonderful. My wife loves Salmon and I have only filmed two recipes. She doesn't complain though because I have filmed hundreds of other recipes that she gets to try and enjoy with me. 🍻
@@PMGK : My wife also loves salmon. Fridays are fish night by tradition not religion. Our salmon repertoire is oven baked w/ lemon & dill, cedar plank grilled w/ lemon & dill, iron skillet blackened, hot smoked and patties. Cedar plank is the best. Then we have fried catfish, beer battered cod, whole rainbow stuffed with shredded mirepoix baked en papillote w/ butter & lemon juice and scaled/headed/gutted whole fried panfish when we get to go fishing/catching. If you do blackened or hot smoked salmon double what you need for the meal, chill the remainder and make salmon salad the next day. Your wife might hug your rusty neck w/ under chin beads. :-)) Only country folk would know what I mean by "rusty neck w/ under chin beads". It ain't naughty, it's just a country thang, comes from working in the fields. Best to you and yours.
Sounds wonderful. Thanks for sharing. I just might have to try it. I'm in Utah, so I know a thing or two about this lifestyle. 😉 I'm big into fishing. I even fished commercially in Alaska for a while. I'm not sure if you've seen this recipe but thus is one of my favorites: th-cam.com/video/dgJqVvuhpHU/w-d-xo.html
Soo good
They look so delicious! And tasty i love scallops
You're going to love this recipe then.
It really is, one of the best. Did you see the Sea Scallops recipes I made with the Asian Secret Sauce?
Making my mouth water! Love scallops, they’re my fav. I’ve never tried saffron tho I did save this recipe to try.
Thank you.
This Sauce is incredible... Seriously unreal! 🍷
.
Wowow! I’m in love! I need to try this!
Hey there you are!I just saw your comments on fb. 😂
OH SO GOOD AND OF COURSE SO DELICIOUS THE SAUCE LOOKING AMAZING THANK YOU
Right??My absolute, favorite! 👍🍻
That looks amazing 😋👍
OMG, I made this 4 times in the last two weeks and it is spot on! 😎
You are amazing! Thank you so much for this 😋🍴
You look familiar, do I know you?
I know what I’m having for dinner tomorrow night! Yum!
Ha-ha, that would be tonight... let me know what you think! 👍🍻
Thanks for sharing i love all your videos
You're sure welcome.Thanks for engaging and caring about my channel! 🍻
That looks AMAZING!!!
I've made this 4 times in the last 2 weeks so, I definitely love it! 😂
Could you please show us some instant pot recipes? Thank you !
I have an Instant pot but rarely every use it. I much rather prefer the slow crock pot cookers, if this helps.
Top 5 Slow Cooker Recipes: th-cam.com/video/estatPmy43A/w-d-xo.html
Street Tacos: th-cam.com/video/fPRD4uL5HnM/w-d-xo.html
"Poor man's" kitchen - _uses saffron_
Jokes aside though, this was delicious! Never thought to make a saffron-butter sauce like this, and it's great how you deglaze and use the scallop juices as the base of the sauce. So many great cooking tips encapsulated in this one recipe - will be doing this again.
The Saffron was a gift from my wife, for Father's day. Glad you enjoyed the recipe.🥂
Been waiting for this.
The wait is OVER!!!😂
Where do you get the saffron ?? Thanks I always enjoy your recipes
Amazon
They sell it in most nice grocery stores. Spice section. Be ready to faint at the check out. It costs around 5$ for .0141 oz.
Fancy!!!
I am not sure poor people can afford this, but I am going to try. Saved to favorites.
Yet here we are... 😕
Damn! That looks good! Next Week Im doing it
Promise?😜
What would you serve this with rice mashed potatoes?
Either one would be great but, really, there are so many options. This sauce is even great with Fettuccine or linguine, if you want to go the pasta rout. Fruit or vegetables are always a good option, too, if you want to keep it light. Asparagus would be a nice pairing or roasted sweet peppers... on and on. 😎
Freakin a man, I’m making this. Off to the website to get the recipe. 👍
Yeah, I'm really proud of this one. Something that rang in my head, from the movie "No Reservations", was a question one Chef asked the other Chef and that was, "What's the secret to your Saffron Sauce". I have several ingredients and a way of making the sauce that you won't find in other online recipes.
Poor Man's Gourmet Kitchen I don’t doubt that for a minute man. I’m making BOTH this w/e, my daughter turns 31 and she and I both love scallops. Hey, can I ask your first name? I don’t want to keep calling you bro & dude. 😂
Well, the dude abides! 😂
Poor Man's Gourmet Kitchen You got it. Lmao
You know what you are doing.
I'm glad you think so! 😜🍻
I grew up eating sauces made with sweet fortified wines (sweet sherries, mostly). Then, when I grew up, I encountered a world full of people who feared sweet sauces, but inexplicably, still ate some useless, puerile, saccharine course called “dessert”, when they could be eating proper cheese! I don’t know why people who think that trifle is edible also think that savory sauces should be sour. Go figure.
I will say, however, that, given the complexity of even a pedestrian sweet vermouth, I wonder if the most over-priced spice in the world is adding much more than color to this sauce. I’d be tempted to sub it out with turmeric, which would add color, and help to soothe my perpetually achy knees.
All that written, great video!
Very good points, sir. I like the way you think. Personally, I am a fan of both sweet and sour recipes and, though, I like sweet desserts as well, I rarely make or eat them. For me, Saffron isn't just about the color. I enjoy the flavor and the mild heat it adds to the dish. I'm a big fan of Tumeric. Just not sure I'd love it with this pairing. I think that if I didn't have Saffron, I'd just assume to go without it and skip the color altogether but, maybe a smoked paprika might be nice...😊
👍
Bacon grease.
Now that's what I'm talking about.
I see you're a fellow man of culture.
Proud to be an American!!!
@@PMGK Thank God for Brexit 1776.
Bicentennial baby, right here, 💪👊
with an older brother named Clay! 😂 No lie!!!
Get saffron at the Asian markets. Much cheaper
👀😛👀👍👍💕👍👍
Right??😂
انا من المشتركين معك ولكنى اريد الترجمة للعربى ولك جزيل الشكر i want translat to arabic and thank you
Are you asking for permission?
@@PMGK لا افهم ماذا تقول الرسالة
I wonder if scallop juice is fishy?
It's very mild and more like sea water.
Poor mans kitchen using Safron LOL why is that stuff so $$$$??
PETER DEE life is about being frugal is some places to splurge in others. One pinch goes a long way!
@@jasmineatsavinh4090 I guess your right, I have never had scallops but am going to go see if I can find some nice ones and maybe make a new cooking video as well,
It comes from a certain part of a Crocus plant, they don’t bare many and that’s why (in a nutshell) they’re so expensive.
@@ChezJohn wow crazy thanks.
PETER DEE you’re welcome. 😁
Poor.mans gourmet and youre making scallops and saffron sauce? The saffron alone costs 23 bucks or more. Thats not a poor mans anything
Yeah, you haven't followed my work, channel and/or blog for the last 10 years so you don't know wtf you're talking about. Feel free, however, to watch my tutorials and talk trash in the comments. I love to school know it all freeloaders like you! 😘 🍻
Don't forget to take the feet off the scallops...