Scallops Luxe in Saffron Cream Sauce

Ingredients

White wine – ⅓ cup, dry variety preferred

Saffron threads – 1 teaspoon

Scallops – 1 pound, fresh or thawed, patted dry

Avocado oil – 2 tablespoons (or substitute with olive oil)

Butter – 1 tablespoon, unsalted

Garlic – 3 cloves, finely minced

Shallot – ½, finely chopped

Heavy cream – ½ cup

Tomato paste – 2 teaspoons

Sea salt – 1 teaspoon, plus more to taste

Black pepper – 1 teaspoon, freshly ground

Parsley – 2 teaspoons, freshly chopped, for garnish

Infuse the saffron:

In a small saucepan, bring the white wine to a gentle boil over medium-high heat.

Transfer to a bowl and add the saffron threads.

Let steep for at least 15 minutes (or up to 1 hour for deeper flavor).

Cook the scallops:

Pat the scallops dry and season with sea salt and pepper.

Heat the avocado oil in a large skillet over medium-high heat.

Sear the scallops for about 2 minutes on one side until golden.

Flip, add the butter, and cook for 1 more minute.

Transfer to a plate and cover loosely with foil to keep warm.

Make the sauce:

Lower the skillet heat to medium-low.

Add a touch more oil if needed, then sauté the finely chopped shallot and minced garlic for 2 minutes until fragrant.

Stir in the saffron-infused wine and cook for 2 minutes to reduce slightly.

Add the heavy cream and tomato paste, whisking until smooth.

Let simmer for 3 minutes until thickened.

Finish and serve:

Taste the sauce and adjust with additional salt and pepper if needed.

Plate the scallops, spoon the saffron cream sauce generously over them, and garnish with freshly chopped parsley.

Serve immediately.