Scallops in Saffron-Tarragon Broth
by Ben Ellis
adapted from Eating Well
I have always been a bit terrified of scallops. I thought they would be really hard to make, so when I saw this recipe, I had to give it a shot. After all, it's not too often that I get to work with saffron and scallops, two ingredients I've never used before! This recipe was super easy and wicked delicious, a perfect meal on a cold rainy day.
1 pound large dry sea scallops1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil
2 stalks celery, thinly sliced
1/2 cup finely diced shallots
4 cloves garlic, thinly sliced
1/4 cup white wine
8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
1 cup reduced-sodium chicken broth
1 5-ounce can tomato juice
1 cup grape tomatoes, halved
1/4 teaspoon Marx Foods Sargol Saffron Threads
2 teaspoons chopped fresh tarragon
1) Pat the scallops dry and lightly sprinkle each side with sea salt. In a non stick pan, heat the oil over high heat. Add the scallops and brown on each side (usually that takes about 2 minutes). Take the scallops out of the pan and set aside. Lower the heat to medium-high, add the celery, shallots and garlic. Cook for a few minutes, then add the wine and let simmer for a minute. Next, add the potatoes, broth, tomato juice, tomatoes and saffron. Bring to a boil for a minute or two. Reduce the heat and let simmer for 15 minutes, until the tomatoes have broken down and the saffron have added that yellowish color.
2) Put the scallops back in the pan with any juices that they have produced . Add the tarragon, cover the pan, and let cook for 2-4 minutes, until the scallops are cooked through.