Seared sea scallops, tomatoes and peas in a creamy saffron sauce

Ummm... yum!!!

That's what my mouth said with each amazing bite of a new dish I found on Pinterest, Seared sea scallops, tomatoes and peas in a creamy saffron sauce... yumminess, and creaminess, and deliciousness, and love... and also a heart attack.  But that's OK, because I enjoyed every calorie!  (My next challenge?  How to make it healthier!)

It starts with olive oil and butter:

Add scallops, season with salt and pepper:

...and sear until a nice golden brown crust forms (about 2-3 minutes per side), remove to a plate...

 

Next, in the same pan, start the sauce... by adding the sliced tomatoes...

...and then add the white wine to de-glaze the pan and allow it to cook off until about half of the wine remains. Don't forget to take your wooden spoon and scrape any bits from the bottom of the pan...

...turn the heat down, add peas, more butter and finally, the cream... stir...

...when combined, then add the saffron threads... and then return the scallops to the pan to coat in the delicious sauce, and then plate, immediately...

...and oh, what a gorgeous plate it is...

....but not as gorgeous as how it tastes!!! Savor the rich, creamy, tangy and smoky flavors... enjoy the perfectly seared scallops... enjoy the fresh bright peas and the warmed tomatoes, and of course, that phenomenal creamy, wine saffron sauce... SO delicious!!!

Here's the full recipe, which is slightly adapted from bell'alimento

Sea scallops, tomatoes and peas in a creamy saffron sauce

Ingredients:

• 6 tablespoons unsalted butter - divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops - patted dry
• 1 cup dry white wine 
• 2-4 Roma tomatoes, sliced into 1/4 inch thick slices and halved
• 1 cup frozen green peas, cooked according to package instructions
• 2 tablespoons heavy whipping cream
• pinch of saffron threads

What To Do:

1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops. Season tops with salt and sear well on both sides, about 2-3 minutes per side. Careful to turn only once {you don't want scallops to tear} Remove scallops from pan and keep warm.
2. Add tomatoes to hot pan, then add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add peas, cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
3. Return scallops to pan. Turn to coat. Serve immediately and DEVOUR.