Seared Saffron Scallops

When searing any food, make sure to use a hot skillet. The high heat used during searing browns the food quickly, which helps to seal in the juices.


4 servings (serving size: 6 to 8 scallops and 1/3 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 29 Minutes

Nutritional Information

Calories 245
Fat 7.6 g
Satfat 0.8 g
Protein 29.9 g
Carbohydrate 13.1 g
Cholesterol 56 mg
Iron 1.2 mg
Sodium 768 mg
Caloriesfromfat 28 %
Fiber 1.6 g
Calcium 74 mg


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


Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil. Add onion and garlic; sauté 3 minutes. Add tomato; sauté 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.

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.

Pat scallops dry with paper towels. Sprinkle both sides with salt and black pepper.

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

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.

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


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note