Easy and elegant seared scallops with a saffron tomato sauce
(For 2-4 people)
4-6 scallops per person, dried well and seasoned with salt and pepper
1 onion, thinly sliced
2-6 cloves garlic, finely chopped
Butter, for sauce and searing the scallops (1 tbs for sauce, 1-2 tbs for searing)
Good pinch of saffron
1 cup of tomato passata or crushed tomatoes
1/4 - 1/2 cup of red wine (alternatively, orange juice, for a lighter, summery flavour)
Salt and pepper
Dry and season the scallops and set aside until the end.
In a small saucepan, heat saffron and butter on medium heat. Add the thinly sliced onions and cook until translucent and beginning to brown. Add remaining ingredients.
Heat pan for the scallops to medium high heat to high heat. Add butter. Place each scallop in the pan and let sear, without turning, for one- 2 minutes, swirling the butter around. When they have developed a nice brown crust, turn them over and repeat.
Serve the scallops immediately over the sauce, on a plate.
For scallops, either the large Canadian scallops or the colossal scallops would work well. Serve with your favourite crusty bread! Enjoy more mouth watering, and easy, recipes at KarenFood, the blog!