Seared Saffron Scallops

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 0.1 teaspoon pepper red crushed
• 0.3 cup cooking wine dry white
• 3 tablespoons half-and-half fat-free
• 2 tablespoons basil fresh chopped
• 1 teaspoon garlic minced
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 2 tablespoons oregano fresh chopped
• 1 Dash saffron threads 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds sea scallops 30 scallops
• 2 cups tomatoes peeled seeded chopped 3 medium
• 1 tablespoon tomato paste 
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• blender

Directions

1. Heat a medium saucepan coated with cooking spray over medium-high heat; add vegetable oil.
2. Add onion and garlic; saut 3 minutes.
3. Add tomato; saut 2 minutes. Stir in wine and next 3 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in oregano, basil, and balsamic vinegar. Cook 1 minute.
4. Remove from heat.
5. Place mixture in a blender; process until smooth, scraping sides. Return mixture to pan. Stir in half-and-half. Cook over medium-low heat 2 minutes or until thoroughly heated.
6. Pat scallops dry with paper towels.
7. Sprinkle both sides with salt and black pepper.
8. Combine 1 tablespoon olive oil and saffron; stir with a whisk.
9. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 1 1/2 teaspoons saffron oil.
10. Add 1/2 of scallops; cook 3 to 4 minutes on each side or until done.
11. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining saffron oil and scallops.
12. Spoon 1/3 cup sauce on individual plates. Arrange scallops over sauce on each plate.