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Scallops in Saffron-Tarragon Broth

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1Scallops in Saffron-Tarragon Broth  Empty Scallops in Saffron-Tarragon Broth on 27th September 2010, 1:14 pm

Scallops in Saffron-Tarragon Broth Recipe

Nutritional Info (Per serving):
Calories: 202, Saturated Fat: 1g, Sodium: 481mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 39mg, Protein: 22g

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

1 pounds sea scallops, large, patted dry
1/4 teaspoon salt
2 teaspoon oil, olive, extra virgin
1/2 cup(s) onion(s), thinly sliced
2 stalk(s) celery, thinly sliced
2 clove(s) garlic, thinly sliced
1/4 cup(s) wine, white
8 ounce(s) potato(es), red, baby red potatoes, cut into 1/4 inch-thick rounds
1 cup(s) broth, reduced-sodium chicken
1 cup(s) tomato(es), grape, halved
5 ounce(s) juice, tomato, (scant 3/4 cup)
1/4 teaspoon saffron, strands
2 teaspoon tarragon, fresh, chopped

1. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat.

2. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate.

3. 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.

4. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.

5. 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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