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Ingredients

• 1 pound  large dry sea scallops, (see Note)
• 1/4 teaspoon  salt
• 2 teaspoons  extra-virgin olive oil
• 1/2 cup  thinly sliced onion
• 2 stalks  celery, thinly sliced
• 2 cloves  garlic, thinly sliced
• 1/4 cup  white wine
• 8 ounces  baby red potatoes, cut into 1/4-inch-thick rounds
• 1 cup  reduced-sodium chicken broth
• 1 cup  grape tomatoes, halved
• 1 5-ounce can  tomato juice, (scant 3/4 cup)
• 1/4 teaspoon  saffron threads, (see Note)
• 2 teaspoons  chopped fresh tarragon

Description

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.

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