Scallops in Saffron-Tarragon Broth

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Scallops in Saffron-Tarragon Broth

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

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 ca tomato juice, (scant 3/4 cup)
  • 1/4 teaspoon saffron threads, (see Note)
  • 2 teaspoons chopped fresh tarragon

Cooking Directions

Step 1

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.

Step 2

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.


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