Saffron Pink Peppercorn Sea Salt

Saffron Pink Peppercorn Sea Salt is an aromatic blend of natural sea salt seasoned with a mix of ground pink peppercorns and genuine saffron.

  • Highly aromatic blend of real saffron and spicy pink peppercorns
  • Blended with natural sea salt
  • Golden yellow color
  • Ready to use. Add to taste.
  • Use as a finishing salt or rub for grilled steak, pork, poultry and seafood
  • Stands up to potent flavors like grilled fish, mustard-glazed meats or strong cheeses
  • Add to stir fry vegetables or salad dressings
  • Try it sprinkled on fruit, like mango
  • Savor a dash on the highest-quality filet or braised short rib


Saffron Pink Peppercorn Scallops

PREP TIME: 10 minutes  
COOK TME: 20 minutes 

1 pound of cleaned scallops
F + F Saffron Pink Peppercorn Sea Salt 
2-3 sage leaves 
2-3 Tablespoons of unsalted butter 
½ Cup heavy cream 
1 Teaspoon of black pepper 

1.	Dry your scallops off with a paper towel and season with saffron pink peppercorn sea salt and black pepper.
2.	Grab a nonstick sauté pan and add one tablespoon of butter to the pan on high heat. 
3.	Once the pan is extremely hot, reduce to medium high heat and begin searing your scallops. 
	being careful to not over crowd the pan. 
4.	Once the scallop begin to shrink and brown, turn over and sear the other side. (about one minute or less. 
	Your scallops will continue to cook after you remove them from the pan.
5.	Sear your scallops in rounds and set aside the cooked ones for later. 
6.	Once done cooking all of your scallops, allow your pan to cool down enough where you can touch it. 
7.	Once cooled, add the pan back to the stove on low heat, adding in a tablesppon of butter to a deglaze the pan.
  	Once deglazed, add in the heavy cream and any juices that may have gathered from the resting scallops. 
8.	Add the sage leaves to the heavy cream, season with salt and pepper and reduce by half or until it 
	begins to thicken. (increase heat to medium if needed, but cream should not boil – just lightly simmer) 
9.	Once thickened, plate up your scallops, pour your pan sauce over top and serve.