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.

Yield: 4 servings (serving size: 6 to 8 scallops and 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 7.6g
  • Saturated fat: 0.8g
  • Protein: 29.9g
  • Carbohydrate: 13.1g
  • Cholesterol: 56mg
  • Iron: 1.2mg
  • Sodium: 768mg
  • Calories from fat: 28%
  • Fiber: 1.6g
  • Calcium: 74mg

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

Preparation

  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.
  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.
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