Noix de Saint-Jacques au beurre safrané

Ingrédients

• 6 scallops
• 1 tablespoon slightly salted butter
• 3-4 saffron threads
• small handful flaked almonds
• few parsley leaves (finely chopped)
• salt and coarse black pepper
• mild olive oil

Préparation

1. 1

   Lightly toast the flaked almonds in a pan. Remove and set aside

2. 2

   To make the saffron butter, pound the saffron threads in a bowl and mix in the butter well

3. 3

   Wash and drain the scallops. Season well with salt and black pepper

4. 4

   Heat up the pan on medium high heat for around five minutes

5. 5

   Pan sear the scallops for 2-3 minutes on each side

6. 6

   Add a tablespoon of the butter and baste for the last minute of cooking

7. 7

   Transfer to a plate and garnish with a sprinkle of parsley and flaked almonds.