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Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce

Name: Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce
Prep time: 15 min
Yield: 4 servings
Ingredients: 12 large sea scallops, patted dry; 1 bunch asparagus, trimmed; Salt and freshly ground black pepper to taste; 1 can full-fat coconut milk (13.5 oz); Pinch of saffron threads; Juice of half a lemon; 1 tablespoon nutritional yeast (optional); Salt and pepper to taste; Fresh microgreens or edible flowers for garnish

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 15 Minutes

Cook Time: 15.0

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

Succulent seared scallops served atop tender grilled asparagus, drizzled with a luxurious dairy-free saffron sauce, garnished with fresh microgreens for an elegant presentation.

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What You’ll Need:

Scallops and Asparagus

12 large sea scallops, patted dry
1 bunch asparagus, trimmed
Salt and freshly ground black pepper to taste

Creamy Saffron Sauce

1 can full-fat coconut milk (13.5 oz)
Pinch of saffron threads
Juice of half a lemon
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste
Fresh microgreens or edible flowers for garnish

Prepration for:Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce

Step 1/5

In a small saucepan, gently heat coconut milk, saffron threads, lemon juice, nutritional yeast, salt, and pepper. Simmer lightly for minutes until slightly thickened and infused. Set aside.

Step 2/5

Toss asparagus with tablespoon of olive oil, salt, and pepper. Grill asparagus over medium-high heat for – minutes until tender-crisp.

Step 3/5

Heat remaining tablespoon of olive oil in a skillet over medium-high heat. Sear scallops for – minutes per side until golden brown and cooked through.

Step 4/5

Arrange grilled asparagus on plates. Top with seared scallops and generously drizzle saffron sauce.

Step 5/5

Garnish with fresh microgreens or edible flowers before serving immediately.

Chef's Tips & Notes

Make sure scallops are dry for perfect searing and browning.

Coconut milk can separate; stir the sauce well before serving.

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Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce

Directions

Step 1

In a small saucepan, gently heat coconut milk, saffron threads, lemon juice, nutritional yeast, salt, and pepper. Simmer lightly for minutes until slightly thickened and infused. Set aside.

Step 2

Toss asparagus with tablespoon of olive oil, salt, and pepper. Grill asparagus over medium-high heat for – minutes until tender-crisp.

Step 3

Heat remaining tablespoon of olive oil in a skillet over medium-high heat. Sear scallops for – minutes per side until golden brown and cooked through.

Step 4

Arrange grilled asparagus on plates. Top with seared scallops and generously drizzle saffron sauce.

Step 5

Garnish with fresh microgreens or edible flowers before serving immediately.

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Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce

What You’ll Need:

Scallops and Asparagus

Creamy Saffron Sauce

Prepration for:Seared Scallops with Grilled Asparagus and Creamy Saffron Sauce

In a small saucepan, gently heat coconut milk, saffron threads, lemon juice, nutritional yeast, salt, and pepper. Simmer lightly for minutes until slightly thickened and infused. Set aside.

Toss asparagus with tablespoon of olive oil, salt, and pepper. Grill asparagus over medium-high heat for – minutes until tender-crisp.

Heat remaining tablespoon of olive oil in a skillet over medium-high heat. Sear scallops for – minutes per side until golden brown and cooked through.

Arrange grilled asparagus on plates. Top with seared scallops and generously drizzle saffron sauce.

Garnish with fresh microgreens or edible flowers before serving immediately.

Chef's Tips & Notes

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NEXT RECIPES

Creamy Baked Cauliflower Mac ‘n’ Cheese (Gluten-Free, Soy-Free, Dairy-Free)

Crispy Gluten-Free, Soy-Free, Dairy-Free Vegan Sausage Bites

Hempy King Crab Cakes (Gluten-Free, Dairy-Free, Soy-Free)

In a small saucepan, gently heat coconut milk, saffron threads, lemon juice, nutritional yeast, salt, and pepper. Simmer lightly for minutes until slightly thickened and infused. Set aside.

Toss asparagus with tablespoon of olive oil, salt, and pepper. Grill asparagus over medium-high heat for – minutes until tender-crisp.

Heat remaining tablespoon of olive oil in a skillet over medium-high heat. Sear scallops for – minutes per side until golden brown and cooked through.

Arrange grilled asparagus on plates. Top with seared scallops and generously drizzle saffron sauce.

Garnish with fresh microgreens or edible flowers before serving immediately.

Need Some Help?

Categories

Quick Links

GET IN TOUCH