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

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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.