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.

No additional tips available.

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

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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.

Seared Saffron Scallops

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