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Categories:
cooking spray vegetable oil onion garlic tomato white wine tomato paste salt red pepper fresh oregano fresh basil balsamic vinegar salt freshly ground black pepper olive oil saffron
Viewed: 21 - Published at: 4 years agoIngredients
- 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
Method
- Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil. Add onion and garlic; saute 3 minutes. Add tomato; saute 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.
- 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.
- Pat scallops dry with paper towels. Sprinkle both sides with salt and black pepper.
- Combine 1 tablespoon olive oil and saffron; stir with a whisk.
- 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.
- Spoon 1/3 cup sauce on individual plates. Arrange scallops over sauce on each plate.
