Tender seared scallops in a silky saffron-infused cream sauce, elegant and easy to prepare.

1 lb sea scallops, patted dry

2 tbsp butter

1 tbsp olive oil

1 shallot, finely chopped

1 garlic clove, minced

1/2 cup dry white wine or broth

3/4 cup heavy cream

A pinch of saffron threads

1 tsp lemon juice

Salt and pepper to taste

Fresh parsley for garnish

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1. Soak saffron in 2 tbsp warm water or cream; set aside.

2. Pat scallops dry and season with salt and pepper.

3. Heat butter and olive oil in skillet; sear scallops 2 minutes per side until golden. Remove and set aside.

4. In same pan, sauté shallot and garlic until fragrant.

5. Add wine to deglaze, scraping browned bits.

6. Stir in cream and saffron infusion; simmer 3–4 minutes to thicken.

7. Add lemon juice and adjust seasoning.

8. Return scallops to pan for 1 minute to warm.

9. Serve with sauce spooned over top and garnish with parsley.

Use dry-packed scallops for best sear.

Don’t overcrowd the pan, work in batches if needed.

Reheat sauce gently over low heat to avoid curdling.