Method

1. 1 Start off preparing your Scallops & pull them roes off. set aside. Pat your Scallops dry with kitchen paper
2. 2 Dice a shallot finely
3. 3 Dice the shallots, melt some butter in a small sauce pan and sweat the shallots on its own for a couple of minutes minutes. Add the wine, a small pinch of saffron, the scallop roe. Simmer the lot gently for a couple of minutes until the roe looks cooked before adding the cream. Just before serving, using an hand blender, Blitz and liquidize this Scallop roe sauce until it is nice, smooth and creamy. Taste to adjust the seasoning add a sprinkle of chopped herbs. Sauce done 5 minutes
4. 4 Pan fry your Scallops in a hot frying pan, Grease the pan with a rub a kitchen paper soaked with of sunflower or rapeseed oil. Add the scallops cook on 1 side until browned & caramelized, then flip and cook on the other side for another minute. Scallops done 2 minutes
5. 5 Plate together garnishing with a few saffron threads, herbs, coarse sea salt
6. 6 And you are done... Enjoy