Scallops in Saffron-Tarragon Broth

From EatingWell: November/December 2007

Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette.

READER'S COMMENT:

"I made this dish for my husband since he’s a HUGE scallops fan and he absolutely loved it and me, not being a huge scallops fan, loved it too! I had to cook the dish a little longer than the recipe called for (about 25 minutes) in...

Scallops in Saffron-Tarragon Broth Recipe

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3 Reviews for Scallops in Saffron-Tarragon Broth

02/11/2013

Inger_1

Recommends this recipe

my father and i loved this, never eaten scallops before trying again this week but the potatoes needed cooking for longer!

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03/21/2011

lilmskitty

Recommends this recipe

Great sunday dinner

This was a great dish – we paired it with the chopped Greek salad (no chicken) from this site and had a great dinner.

I didn’t have tomato sauce so I used some tomato soup and doubled the chicken broth – it was great! My better half said I over cooked the scallops a bit but I’m okay with that and happy to keep trying!

Pros: quick, easy

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01/21/2010

sabrina.ostrowski

I made this dish for my husband since he’s a HUGE scallops fan and he absolutely loved it and me, not being a huge scallops fan, loved it too! I had to cook the dish a little longer than the recipe called for (about 25 minutes) in order for the potatoes to fully cook and I added some hot pepper flakes for a little heat – SCRUMPTIUS! Will definitely make this again!

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