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Pan Seared Scallops with Saffron-Tomato Sauce

seared scallops with saffron tomato sauce
By jgreghenry Published August 17, 2009

Description

This is one of the TomatoMania contest winning recipes. It comes from SJ Gourmet. It is an elegant and sophisticated scallop recipe in a saffron and tomato sauce.

Prep time: 20 minutes
Yield:1 ()

Ingredients:

  • 2 lb fresh sea scallops
  • 4 T olive oil
  • 3 whole, medium tomatoes
  • 2 clv garlic cloves, peeled and roughly chopped
  • 0.333333 c chicken stock
  • 1 pn saffron
  • 1.5 t salt, plus more to taste
  • 1 t black pepper, plus more to taste
  • 0 arugula for garnish, optional

Summary

Yield
Servings
Source

SJ Gourmet

Prep time20 minutes
RecipeFirst Courses Fish and Shellfish Seafood
Ingredientstomatoes scallops saffron peppadew peppers

Directions

Place the tomatoes, peppers, garlic, olive oil and chicken stock into a blender. Puree until all ingredients are combined.

Add saffron, salt and pepper to tomato mixture. Blend to combine.

Pour tomato mixture into saucepan and heat to simmer. Remove from heat and set aside.

Cover bottom of saucepan with 2 tbsp. olive oil. Heat oil on medium-high heat, add scallops. Cook scallops 3-4 minutes on each side until scallop is firm but soft to the touch. Do not overcook or scallops will become tough and rubbery!

To plate: Place two tablespoons of sauce in the center of a plate, set 3-5 scallops on top. Garnish with a small amount of arugula

Source:

SJ Gourmet