Scallops in Saffron-Tarragon Broth

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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.

Scallops in Saffron-Tarragon Broth
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. 4 servings

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
201
Carbohydrates
18g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
22g
Cholesterol
37mg
Dietary Fiber
2g
Potassium
938mg
Sodium
585mg
Added Sugars
0g
Exchanges
1/2 starch
1 vegetable
3 lean meat
Carbohydrate Servings
1
Vitamin C (37% daily value)
Potassium (22% dv)
Magnesium (23% dv)

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