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Scallops in Saffron-Tarragon Broth

See full recipe on: EatingWell



Ingredients

1 pound large dry sea scallops, (see note)
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced onion
2 stalks celery, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup white wine
8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
1 cup reduced-sodium chicken broth
1 cup grape tomatoes, halved
1 5-ounce can tomato juice, (scant 3/4 cup)
1/4 teaspoon saffron threads, (see note)
2 teaspoons chopped fresh tarragon

Nutrition 4 servings

Per Serving % Daily Value
Calories 184
Fat 3g 4%
Carbs 19g 6%
Protein 16g 33%
Fiber 2g 9%
Cholesterol 27mg 9%
Sodium 863mg 35%
     
Fat
Carbs
Protein

Preparation






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