Pasta with Scallops, Leek and Saffron sauce

I made this dish over the weekend and I must say everyone was satisfied with it. I found some nice fresh scallops at the fishmongers which made all the difference. If the fish is old then you can guarantee your dish will never be as tasty as you might hope. Ideally the fish should be the last night’s catch but as we all know it is not always possible.
The flavour of the scallops combine very well with the leek and the saffron gives it a more deep taste.
I bought the saffron from an Indian shop and they told me to toast it in a pan a little and then crush it. This will make your dish more colourful. Indians certainly know their spices very well!

  • Prep Time : 20 minutes
  • Cook Time : 25 minutes


  • small pasta (like macaroni) – 400 g
  • scallops – 8
  • saffron – a few stems
  • leek – 1
  • salt and pepper
  • white wine – 1 glass
  • olive oil – 5 tbsp


Chop the leek finely and stir fry it in a pan with 3 tbsp of olive oil until soft.

Add the white wine and the saffron, salt and pepper stir it well. In the end add the chopped scallops. Cook for 5 minutes.

Cook the pasta al dente in salty water and when cooked, drain it and add it to the sauce adding 2 tbsp of olive oil. Stir it well on a source of heat for a minute and serve.



10 thoughts on “Pasta with Scallops, Leek and Saffron sauce

  1. Nice i found you1 You have a very nice blog and I love Italian cuisine very much.If you wish, visit my food blog:helengrtravelling.blogspot. comI hope we will be good blogging friends!


  2. Dear Alida, This looks very delicious. Fresh fish is so very good. I love the preparation of this dish. I do love the spices of India too. They really know spice. Blessings my dear, Catherine xo


  3. Love this one…..macaroni with a saffron twist…I'm gonna try this over the weekend.Thanks for sharing,Alida.


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