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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 4 |
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When searing any food, make sure to use a hot skillet. The high heat used during searing browns the food quickly, which helps to seal in the juices. Ingredients:
cooking spray |
2 teaspoons vegetable oil |
1/2 cup finely chopped onion |
1 teaspoon minced garlic |
2 cups chopped seeded peeled tomato (about 3 medium) |
1/4 cup dry white wine |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh basil |
2 teaspoons balsamic vinegar |
3 tablespoons fat-free half-and-half |
1 1/2 pounds sea scallops (about 30 scallops) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
dash of saffron |
Directions:
1. Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil. Add onion and garlic; sauté 3 minutes. Add tomato; sauté 2 minutes. Stir in wine and next 3 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in oregano, basil, and balsamic vinegar. Cook 1 minute. Remove from heat.
2. Place mixture in a blender; process until smooth, scraping sides. Return mixture to pan. Stir in half-and-half. Cook over medium-low heat 2 minutes or until thoroughly heated.
3. Pat scallops dry with paper towels. Sprinkle both sides with salt and black pepper.
4. Combine 1 tablespoon olive oil and saffron; stir with a whisk.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 1 1/2 teaspoons saffron oil. Add 1/2 of scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining saffron oil and scallops.
6. Spoon 1/3 cup sauce on individual plates. Arrange scallops over sauce on each plate.
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