Pan Seared Scallops with Saffron-Tomato Sauce

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.

Pan Seared Scallops with Saffron-Tomato Sauce 

Print This Recipe Total time Yield 4Source SJ GourmetPublished


  • 2 pound fresh sea scallops
  • 4 tablespoon olive oil
  • 3 whole, medium tomatoes
  • 2 clove garlic cloves, peeled and roughly chopped
  • ⅓ cup chicken stock
  • 1 pinch saffron
  • 1½ teaspoon salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • arugula for garnish, optional


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