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.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
10 mins
cook:
29 mins
total:
39 mins
Yield:
4 servings (serving size: 6 to 8 scallops and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

245 calories; fat 7.6g; saturated fat 0.8g; protein 29.9g; carbohydrates 13.1g; cholesterol 56mg; iron 1.2mg; sodium 768mg; calories from fat 28%; fiber 1.6g; calcium 74mg.
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