Seared Saffron Scallops

Name: Seared Saffron Scallops
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 0 teaspoons freshly ground black pepper; 0 teaspoons crushed red pepper; 59 milliliters dry white wine; 3 Tbsps fat-free half-and-half; 2 Tbsps chopped fresh basil; 1 teaspoon minced garlic; 1 Tbsp olive oil; 118 milliliters finely chopped onion; 2 Tbsps chopped fresh oregano; 1 Dash saffron; 0 teaspoons salt; 1 teaspoons salt; 680 grams sea scallops (about 30 scallops); 473 milliliters chopped seeded peeled tomato (about 3 medium); 1 Tbsp tomato paste; 2 teaspoons vegetable oil

Seared Saffron Scallops is a gluten free and vegetarian recipe with 4 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 103 calories. A mixture of oregano, tomato paste, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 39 minutes.

Instructions

Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil.

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Cooking Spray

Vegetable Oil

Equipment you will use

Sauce Pan

Add onion and garlic; saut 3 minutes.

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Garlic

Onion

Add tomato; saut 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.

Ingredients you will need

Balsamic Vinegar

Oregano

Tomato

Basil

Wine

Remove from heat.

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.

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Blender

Frying Pan

Pat scallops dry with paper towels.

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Scallops

Equipment you will use

Paper Towels

Sprinkle both sides with salt and black pepper.

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Salt And Pepper

Combine 1 tablespoon olive oil and saffron; stir with a whisk.

Ingredients you will need

Olive Oil

Saffron

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Whisk

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 1 1/2 teaspoons saffron oil.

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Cooking Spray

Saffron

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 of scallops; cook 3 to 4 minutes on each side or until done.

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Scallops

Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining saffron oil and scallops.

Ingredients you will need

Scallops

Saffron

Cooking Oil

Equipment you will use

Frying Pan

Spoon 1/3 cup sauce on individual plates. Arrange scallops over sauce on each plate.

Ingredients you will need

Scallops

Sauce

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar 0teaspoons

freshly ground black pepper 0teaspoons

crushed red pepper 59milliliters

dry white wine 3Tbsps

fat-free half-and-half 2Tbsps

chopped fresh basil 1teaspoon

minced garlic 1Tbsp

olive oil 118milliliters

finely chopped onion 2Tbsps

chopped fresh oregano 1Dash

saffron 0teaspoons

salt 1teaspoons

salt 680grams

sea scallops (about 30 scallops)473milliliters

chopped seeded peeled tomato (about 3 medium)1Tbsp

tomato paste 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.