Method

1. 1 Start off preparing your Scallops. Pull off the roe off and side abductor muscle and set aside. Dry your Scallops with kitchen paper.
2. 2 Dice a shallot finely
3. 3 Melt some butter in a small saucepan and sweat the shallots on its own for a couple of minutes. Add the wine, a small pinch of saffron, and the scallop's trimmings . Simmer all gently for a couple of minutes until the roe looks cooked. Add the cream. Just before serving, using a electric blender, blitz the 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 on a hot dry frying pan, Grease the pan with a rub a kitchen paper soaked with 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