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TV Dinners: No Reservations - Scallops with Saffron Sauce

I'm about to say something shocking. I saw No Reservations (the film with Catherine Zeta-Jones and Aaron Eckhart, not the show with Bourdain) and I actually liked it. I originally agreed to join BuzzSugar (who also enjoyed the film), but almost backed out because I really wasn't interested. The trailer looked cheesy, and the story looked weak. However, it was the promise of upclose food pornography and hot kitchen action that made me stick with my plan. And you know what? I was really glad I did. Not only was the story well executed and the characters entertaining, the food talk was delectable and droolicious on such a large screen. When Zeta-Jone's character talks about quail, scallops, saffron, or any other various dish, my mouth would water like one of Pavlov's dogs and my tummy would rumble. In fact, although I ate right before the film, I left craving roasted quail, homemade pizza, creme brulee, fish, spaghetti and most importantly, scallops with saffron sauce. Luckily I've found the recipe they used to create Zeta-Jone's signature dish and now I'm going to share it with you. To check out the recipe

Oh and if you notice, the recipe is actually from Lee Anne Wong of Top Chef Season 1.

Seared Scallops with Saffron Sauce
From NY Post and No Reservations by movie consultant Lee Anne Wong at the French Culinary Institute
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Seared Scallops
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1 teaspoon fresh thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons fresh parsley
4 tablespoons lemon juice

  1. In large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet over high heat. Add four scallops and sear on all sides (about two minutes per side). Remove scallops and place on plate in the oven to keep warm until ready to serve. Repeat with remaining scallops. Toss with parsley and lemon juice.

Saffron Sauce
1/2 cup finely minced shallots
4 kaffir lime leaves, minced (See note)
1/2 cup dry white wine
1 pinch saffron threads
2 tablespoons heavy cream
12 tablespoons (1 1/2 sticks) cold butter, cut into pieces
Juice of half a lemon, or more to taste
Salt and white pepper, to taste

  1. In heavy saucepan, combine shallots, lime leaves and white wine. Reduce to two tablespoons. Add saffron threads and heavy cream.
  2. Place pan over high heat and whisk in butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and pepper. Serve with scallops.

Note: Kaffir lime leaves are the secret ingredient in chef Kate's saffron sauce. They can be found at Asian groceries and online.

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Join The Conversation
Food Food 10 years
pears - thanks for the grammar check! that one was actually a typo, but it unfortunately wouldn't be the first grammar mistake to rear its ugly head around here... You also made me realize that for some reason the title was unlike the rest of the tv dinners so I've fixed that. thanks again!
pears-noodles pears-noodles 10 years
Not to be snotty, but I thought you really might not know. When a proper noun ending in an "s" (such as "Jones") is made possessive, you add an apostrophe and another "s." If the word is PLURAL and ending in an "s" (such as "dogs"), and is made possessive, you just add an apostrophe. So it would be "Jones's recipe" and "dogs' bones." For the title of the post, no possessive form would be neccessary so it would just be "No Reservations Scallops with Saffron Sauce." In another format, the movie title would be underlined, but obviously the post titles on this site are not underlined. Hope that does not come off as snooty, but you seemed to be struggling with it and I thought I would let you know. Best.
bobcatsteph3 bobcatsteph3 10 years
I enjoyed this movie a lot, having high expectations that it couldn't top Mostly Martha (the original movie) I was pleasantly surprised with good performances and definite droolworthy food throughout! Also I left craving spaghetti and creme brulee too!!
Giasbash6260 Giasbash6260 10 years
I LOVE SCALLOPS but...I can do without the all purpose flour!
saffy1227 saffy1227 10 years
I am sooo going to watch this!!
ktacce ktacce 10 years
OOH I was worried about this movie, now I'm excited!! :)
partysugar partysugar 10 years
I went with Yum and felt the same way. Left wanting to go to a French restaurant or have Aaron Eckhart be my boyfriend...
DCStar DCStar 10 years
YUM! I'll be making this (if I can find those Lime leaves!)
LaLaLaurie06 LaLaLaurie06 10 years
I would really like to see this movie! Yum for food and Abigail Breslin!
Lara16 Lara16 10 years
I can't wait to see the movie! I didn't know that LeAnne from Top Chef was a consultant! Bravo for her, hahaha
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