Seared Saffron Scallops Recipe

Name: Seared Saffron Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons vegetable oil; 1/2 cup finely chopped onion; 1 teaspoon minced garlic; 2 cups chopped seeded peeled tomato (about 3 medium); 1/4 cup dry white wine; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh basil; 2 teaspoons balsamic vinegar; 3 tablespoons fat-free half-and-half; 1 1/2 pounds sea scallops (about 30 scallops); 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon olive oil; Dash of saffron

Servings: persons

Cooking spray
2 teaspoons vegetable oil
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 cups chopped seeded peeled tomato (about 3 medium)
1/4 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
3 tablespoons fat-free half-and-half
1 1/2 pounds sea scallops (about 30 scallops)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
Dash of saffron

1
Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil. Add onion and garlic; saute 3 minutes. Add tomato; saute 2 minutes. Stir in wine and next 3 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in oregano, basil, and balsamic vinegar. Cook 1 minute. Remove from heat.
2
Place mixture in a blender; process until smooth, scraping sides. Return mixture to pan. Stir in half-and-half. Cook over medium-low heat 2 minutes or until thoroughly heated.
3
Pat scallops dry with paper towels. Sprinkle both sides with salt and black pepper.
4
Combine 1 tablespoon olive oil and saffron; stir with a whisk.
5
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 1 1/2 teaspoons saffron oil. Add 1/2 of scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining saffron oil and scallops.
6
Spoon 1/3 cup sauce on individual plates. Arrange scallops over sauce on each plate.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 2 teaspoons vegetable oil, 1/2 cup finely chopped onion, 1 teaspoon minced garlic, and more.

Yes, Seared Saffron Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Saffron Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions