Monterey Bay Cioppino with Local Catch

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty seafood stew featuring Monterey Bay scallops, mussels, and tomatoes, simmered in a fragrant saffron-infused broth. This mediterranean-inspired seafood ready in about 35 minutes pairs Scallops, Mussels, halved Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Scallops
• 1 lb Mussels
• 1 cup halved Cherry tomatoes
• 1/8 tsp Saffron threads
• 1/2 cup Dry white wine
• 2 tbsp Tomato paste
• 3 cloves minced Garlic
• 1/2 cup diced Onion
• 2 tbsp Olive oil
• 2 tbsp chopped Fresh parsley
• 1/2 tsp Salt

Instructions

1. Step 1: Scrub mussels under cold water, remove beards, and discard any open or cracked shells. Rinse scallops and pat dry with paper towels.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the tomato paste and cook for 1 minute, then add the halved cherry tomatoes, wine, and saffron threads. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
4. Step 4: Add the mussels, cover tightly, and cook for 5 minutes until mussels open. Add the scallops, cover, and cook for 3 more minutes until opaque. Stir in the remaining 1 tbsp olive oil and chopped parsley, then season with salt.