Festive golden saffron risotto with scallops

Festive golden saffron risotto with scallops: creamy cauliflower, saffron, lemon and mascarpone make a delicate, light dish with an elegant touch.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 290 kcal per serving
• Protein: 24 g
• Fat: 16 g
• Carbs: 9 g

Ingredients

• 1 head of cauliflower
• 1 squeeze of lemon
• 2 tbsp mascarpone or crème fraîche
• 100 ml vegetable stock
• 4 large scallops (shelled)
• 2 tbsp alpine butter
• 1 sachet of saffron threads

Method

You’ll need: frying pan · blender · grater · wooden spoon

1. Wash the cauliflower, break it into florets and grate finely or blitz in a blender to a rice-like texture. Squeeze the lemon and let the saffron steep in the warm vegetable stock.
2. Melt the butter gently in a wide frying pan. Soften the cauliflower in it briefly until slightly tender and it loses its raw smell.
3. Add the saffron vegetable stock to the cauliflower and cook everything gently for a few minutes. Stir in the mascarpone or crème fraîche until creamy and glossy.
4. Season with lemon juice and keep the risotto gently warm. Pat the scallops dry.
5. Melt a little butter in a hot frying pan and sear the scallops briefly until golden outside and still juicy inside. Season only lightly with salt.
6. Spoon the golden saffron risotto onto plates and place the scallops on top. Serve hot straight away.

Good to know

This dish feels festive without being heavy. The saffron brings warmth and colour, the scallops make it special. Just right for a quiet evening with a little sparkle.

Swaps

Mascarpone/crème fraîche → sheep's milk yoghurt or coconut cream (tangier, or dairy-free) Vegetable stock → homemade bone broth or vegetable stock (fewer additives) Scallops → wild salmon or prawns (more omega-3, or often cheaper) Alpine butter → ghee (more stable at high heat, fewer milk solids)

Allergens

The dish contains milk and molluscs. Only serve thoroughly cooked scallops to children, and during pregnancy shellfish should always be fully cooked and very fresh.

Frequently asked questions

What do scallops contain nutritionally?

Scallops provide protein as well as iodine, selenium and vitamin B12. Their fat content is usually fairly low, and their cholesterol content is moderate.

Does cauliflower suit everyone?

Many people get on well with cauliflower, especially when it's cooked. With a sensitive stomach, though, its fermentable carbohydrates can cause wind.

What does saffron contain?

Saffron contains carotenoids such as crocin, among others, and aroma compounds such as safranal. Crocin is what turns the dish golden.

How do mascarpone and crème fraîche differ nutritionally?

Mascarpone is usually higher in fat and milder, while crème fraîche is a little tangier and usually contains a little less fat. Both mainly provide milk fat and only small amounts of protein.

Why is there lemon in this dish?

Lemon brings acidity and some vitamin C. The acidity balances the richness of the butter and mascarpone and lifts the delicate flavour of the saffron and scallops.