Ingredients
- 1 pound sea scallops - large, patted dry
- 1/4 teaspoon salt
- 2 teaspoons oil, olive, extra virgin
- 1/2 cup onion(s) - thinly sliced
- 2 stalk(s) celery - thinly sliced
- 2 clove(s) garlic - thinly sliced
- 1/4 cup wine, white
- 8 ounces potato, red, baby - cut into 1/4 inch-thick rounds
- 1 cup broth, chicken, less sodium
- 1 cup tomato(es), grape - halved
- 5 ounces juice, tomato - (scant 3/4 cup)
- 1/4 teaspoon saffron, strands
- 2 teaspoons tarragon, fresh - chopped
Preparation
Step 1
Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate.
Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil.
Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.
Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.
cook time
25 min.
prep time
10 min.
yields
4 serv.
Nutritional Information (per serving)
Calories: 202
Carbs: 18g
Cholesterol: 39mg
Dietary Fiber: 2g
Protein: 22g
Saturated Fat: 1g
Sodium: 481mg
Total Fat: 4g
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