MPN™ Scallops & Potatoes in Saffron-Tarragon-Tomato Broth

MPN™ Scallops & Potatoes in Saffron-Tarragon-Tomato Broth

 – a Brain Healthy Recipe[1] & Quick Entrée –

 

YIELD:  4 Servings              Prep Time 10-15 min, Cook Time: 25 min

INGREDIENTS:                                                                AMOUNTS:        

Sea scallops, large, patted dry	1 lbs
Ginger, fresh, diced – may sub. 1/8 tsp dried, ground	½ tsp
Olive oil, extra virgin	2 tsp
Onions, thinly sliced	½ cup
Celery, sliced thinly	2 stalks
Garlic, thinly sliced	2 cloves
White wine	¼ cup
Potatoes, red, baby red, cut into ¼” thick rounds	8 ounces
Chicken broth, reduced sodium – may substitute own stock or water	1 cup
Tomatoes, grape or cherry, halved	1 cup
Tomato juice, low-sodium (scant ¾ cup)	5 oz
Saffron strands	¼ tsp
Tarragon, fresh, chopped	2 tsp

 

METHOD:

1. Pat scallops dry.
2. Sprinkle both sides with dried or diced fresh ginger.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add scallops and cook until light brown, 1 to 2 minutes per side.
5. Transfer to a plate.
6. Add onion and garlic to the pan and cook, stirring until just beginning to soften   (about 2 minutes)
7. Add wine and simmer for 1 minute
8. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil.
9. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.

10.Return the scallops and any accumulated juices to the pan along with  tarragon.

11.Cover and cook until the scallops are just cooked through 2 to 4 minutes.

12.Serve.