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Scallops with Arabian Saffron Sauce

Scallops with Arabian Saffron Sauce




​1 dash of truffle oil

1 pinch of pomegranate seeds

4 pinches of tumeric

1 pinch Maldon salt

Dash of Ricard

1 dessert spoon of olive oil

6 king scallops (3 per person)

1 tin plum 🍅 (🔪, without juice)

1 onion (thinly 🔪)

1 strip 🥓(diced)

Juice of 1/2 lime

Lettuce (for presentation)



1. Heat the olive oil and add a dash of truffle oil.

2. Sauté the onion and 🥓.

3. Add the pomegranate seed, and Malden and tumeric.

3. Add the 🍅 and simmer.




1. In a separate pan, heat the olive oil in a large pan and cook the scallops.

2. Squeeze in the lime into the sauce.

3. Add a dash of Ricard to the sauce.

4. Add the parsley to the sauce.


Serve the scallops on a bed of lettuce with the sauce poured over them.

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