Prep Time
10 Mins
Cook Time
29 Mins
Yield
4 servings (serving size: 6 to 8 scallops and 1/3 cup sauce)

How to Make It

Step 1

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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Oxmoor House Healthy Eating Collection

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