Used with everything from beans to meat to fish, the versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, bay scallops are tossed in the hot sofrito and then served with saffron-infused rice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe is a staple in our house. Works perfectly with any great fish and is always a crowdpleaser !
Quick and tasty. I added 1/4 teaspoon of hot smoked paprika to kick it up a notch. I couldn't get bay scallops so I bought sea scallops and cut them into smaller pieces.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?