Scallops with Saffron Broth

Photography by: Chris Court
This brightly colored spice has been shown to relieve the symptoms of premenstrual syndrome.


1 pound bay scallops
2 ½ cups low-sodium chicken broth
1 teaspoon orange zest
½ teaspoon saffron
½ teaspoon sweet paprika
Garnish: fresh chives

Nutrition Facts

Per serving: 145 calories, 2.5 g fat (.5 g saturated fat), 56 mg cholesterol, 28 g protein, 2 g carbohydrates, 0 g fiber, 327 mg sodium


Season 1 pound bay scallops with salt and pepper. In a large skillet, bring to a simmer 2 ½ cups low-sodium chicken broth, 1 teaspoon orange zest, ½ teaspoon saffron and ½ teaspoon sweet paprika. Add scallops; simmer 2 minutes. Flip scallops; cook until opaque in center, about 1 to 2 minutes. Garnish: fresh chives