Ingredients:6 tablespoons unsalted butter - divided
2 tablespoons extra virgin olive oil
12 large sea scallops - patted dry
1 cup dry white wine
2 tablespoons heavy whipping cream
pinch of saffron threads
What To Do:
1. Into a nonstick pan, melt 2 tablespoons butter and olive oil. Add scallops. Season tops with salt and sear well on both sides. Careful to turn only once (you don't want scallops to tear) Remove scallops from pan and keep warm.
2. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
3. Return scallops to pan. Turn to coat. Serve immediately.
Source: http://www.bellalimento.com/2011/02/18/cappesante-in-salsa-di-zafferano-sea-scallops-in-saffron-sauce/
