Scallops in Saffron-Tarragon Broth
Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette.
From EatingWell: November/December 2007
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
- 1 pound large dry sea scallops, (see Note)
- 1/4 teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 1/2 cup thinly sliced onion
- 2 stalks celery, thinly sliced
- 2 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 cup grape tomatoes, halved
- 1 5-ounce can tomato juice, (scant 3/4 cup)
- 1/4 teaspoon saffron threads, (see Note)
- 2 teaspoons chopped fresh tarragon
Preparation
- 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.
- Notes: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
- Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Each crocus produces only 3 stigmas, requiring over 75,000 flowers for each pound of saffron. Fortunately, a little goes a long way. It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
Nutrition Per serving:
202 calories; 4 g fat (1 g sat, 2 g mono); 39 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 481 mg sodium; 885 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Potassium (25% dv), Magnesium (22% dv), Vitamin A (15% dv)
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 3 very lean meat