How to Poach Scallops

Fluffy, flavorful scallops - cooked in a spiced broth for minimal effort and maximum benefit. Poaching is a fool-proof method for cooking scallops for the first time. Beginner-friendly and flexible for home cooks of all levels to dress up all your own.

Poached Scallops in Saffron-Spiced Broth

Ingredients:
4 scallops
1.5 cups chicken broth
1 large pinch of saffron
chives, optional

Bring broth to a simmer over medium heat in a 6-inch wide pot/pan. If it's not seasoned, add salt/pepper to taste. Grind saffron into a powder and add to broth. Lower heat to medium low; add scallops. Cook, uncovered, for about 3 minutes, then flip scallops. Cook for another 1-2 minutes until scallop is completely opaque. Serve in broth and/or over polenta/risotto/rice/pasta. Dress with chopped chives.

*Broth measurements are based on how many scallops you're cooking and the size of the pan. Cooking liquid should reach halfway up the side of the scallop.