Scallops with pan-roasted Ratte potatoes, spinach and saffron cream sauce

    55 min

    This is an impressive and delectable dish, best made with large, succulent, fresh scallops. Ratte potatoes are an old variety found in France, also called Asparges. They're small 'finger' like potatoes with a nutty flavour. If you can't find them, use any small, waxy potatoes, which will also work a treat.

    10 people made this

    Serves: 4 

    • 500g Ratte (or Asparges) potatoes
    • 8 fresh scallops
    • 1 small bag spinach leaves
    • 1 organic lemon, juiced
    • 5 saffron threads
    • 150ml olive oil, divided
    • 50ml crème fraîche

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Cut the washed and unpeeled potatoes into thin round slices. Heat 50ml of olive oil in a large frying pan and cook the potatoes in the pan over medium high heat for about 20 minutes, stirring occasionally.
    2. In another pan, heat another 50ml of olive oil over low heat. Add the spinach leaves, cover the pan and cook until the spinach has lost some of its liquid, about 3 minutes. Uncover and cook for 5 more minutes.
    3. Put the remaining 50ml of oil in a frying pan over high heat. Saute the scallops 1 minute per side. Once browned on each side, set aside.
    4. To the scallop pan, add the lemon juice, saffron and the cream and reduce for 5 minutes. Pass the sauce through a sieve to remove the saffron threads.
    5. Serve the scallops with the pan-roasted potatoes, spinach and the saffron cream sauce.

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    Reviews in English (1)


    A very nice dish, a bit fiddly but worth the effort. I didn't help myself by adding a giant king prawn to the side of the dish though. Many thanks for a lovely meal  -  14 Aug 2015