Chef Tony Hamati from Schmooze Restaurant shares a recipe for scallops cooked in a saffron sauce.
• 5 large scallops
• 4 table spoons of vegetable oil
• 1/2 cup of heavy cream
• pinch of saffron
• salt and pepper to taste
In a saucepan reduce the cream in half and add the saffron, salt & pepper.
Heat a frying pan on high heat to sear the scallops.
Add vegetable oil; sear the scallops for 2 to 3 minutes on each side.