This recipe for Scallops in Saffron and Tarragon Broth contains some of my favorite flavors. Saffron, one of the world's rarest spice due to the amount of land need to cultivate small amounts, adds both color and a strong unique flavor and aroma. So strong that only a pinch is necessary. The tarragon, which is my favorite herb, thanks to it's starring role in b?arnaise sauce, is a most welcome touch.
Even Jim, who is not a major scallop fan, enjoyed this rich but still light dish. It is also a healthy dinner option.