Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Capesante in padella cime di rapa e crema allo zafferano

Pan-Seared Scallops with Broccoli Rabe and Saffron Cream

Name: Pan-Seared Scallops with Broccoli Rabe and Saffron Cream
Total time: 600 s
Cuisine: American
Ingredients: About 10 1/2 oz (300 grams) cooked broccoli rabe; 4 cleaned scallops; 4 tablespoons cream cheese (or heavy cream or cooking cream); Saffron threads; 3 1/2 tablespoons butter (50 grams)

Paolobertoncin @cookpaolo

Trieste (Barcola)

Pan-Seared Scallops with Broccoli Rabe and Saffron Cream

Paolobertoncin @cookpaolo

Saved

Ingredients

10 minutes

About 10 1/2 oz (300 grams) cooked broccoli rabe
4cleaned scallops
4 tablespoonscream cheese (or heavy cream or cooking cream)
Saffron threads
3 1/2 tablespoonsbutter (50 grams)

Saved

Steps

10 minutes

1

Sauté the scallops and broccoli rabe in butter for a couple of minutes. Add the broccoli rabe.
2
3
4

Dissolve the saffron in a couple of tablespoons of water and add to the cream cheese (or cream). Mix well. (You can also use a blend of fresh cream cheese, robiola, and cream cheese.)
5

Assemble each scallop in its shell with broccoli rabe and saffron cream. Garnish with saffron threads.
6

Saved

Cooksnaps

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Paolobertoncin @cookpaolo

Published in the US on July 06, 2026 14:01

Trieste (Barcola)

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Keywords

Scallop Saffron Rapini Cream Cheese Butter

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