Seared Saffron Scallops

Name: Seared Saffron Scallops
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

18 ingredients

6 steps

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

Directions

1

Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil. Add onion and garlic; saute 3 minutes. Add tomato; saute 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.