Pan Seared Scallops with Saffron-Tomato Sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 pounds fresh sea scallops
- 4 tablespoons olive oil
- 3 whole, medium tomatoes
- 2 cloves garlic cloves, peeled and roughly chopped
- ⅓ cup chicken stock
- 1 pinch saffron
- 1½ teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- arugula for garnish, optional
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