Page 93 - Tracy Anderson Magazine - Fall 2021

SEARED SCALLOPS
IN SAFFRON TOMATO

BROTH (serves 4)

INGREDIENTS
1 (28-oz) can San Marzano
crushed tomatoes
1 cup dry white wine
2 cups vegetable stock
1 tsp dried saffron
1 tsp salt
Hot pepper flakes to taste
15 large sea scallops, abductor
muscle removed
2 Tbsp grapeseed oil

1. In a small pan over high
heat, add crushed tomatoes
and let them quickly reduce
while stirring. Add white wine
and let it evaporate by half,
then add vegetable stock and
saffron. Bring to boil and
reduce to simmer, season with
salt and hot pepper flakes, then
simmer for 15 minutes.
2. Pat sea scallops with paper
towels until completely dry.
Heat a sauté pan over medium-
high heat, then add grapeseed
oil. Season scallops with salt
and brown on both sides
(about 2 to 3 minutes per side). DID YOU KNOW?
3. To serve, place scallops in a Saffron is the dried stigma from the
bowl and pour tomato broth Crocus sativus plant. It’s hand-picked,
over and around edges. and requires more than 75,000 flowers to
make a pound of saffron. No wonder it’s the
world’s most expensive spice! Saffron is used
to add a spicy flavor and lovely golden hue
to numerous Middle Eastern and African
dishes. If stored in a cool, dry place, it
will keep for several years.

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