Scallops in Saffron-Tarragon Broth

From EatingWell: November/December 2007 — Subscribe Now!

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.

Scallops in Saffron-Tarragon Broth Recipe

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Scallops in Saffron-Tarragon Broth

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