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


Recipe Summary test

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


Ingredient Checklist


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.

  • 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

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.