Sofrito Scallops with Saffron Rice

Sofrito Scallops with Saffron Rice
Photo by Scott Phillips


  • Pinch of saffron threads
  • 1 tsp. finely chopped fresh oregano
  • ½ lemon
  • Freshly ground black pepper
  • 1 lb. bay scallops
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced (about 1 Tbs.)
  • + 8 more ingredients
    • ½ cup dry white wine
    • ½ tsp. ground cumin
    • Kosher salt
    • 1 small green bell pepper, finely chopped (about ¾ cup)
    • 3 Tbs. extra-virgin olive oil
    • 1-½ cups long-grain white rice
    • 1 Tbs. ketchup
    • 1 8-oz. can tomato sauce, such as Hunt’s

Heat 1 Tbs. of the oil and the saffron in a 4-quart saucepan over medium-high heat until the saffron is sizzling. Add the rice and stir to coat. Add 3 cups water and 1-1/2 tsp. salt and bring to a boil. Boil for 1 minute; reduce the heat to a gentle simmer, stir once, cover, and cook until all of...

View full recipe at Fine Cooking


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