France-Soir’s cassolette de Saint-Jacques au safran: Scallops in saffron sauce

Ingredients

• 18 scallops in the shell 250 ml (1 cup) onion sauce
• 1/2 tsp saffron threads
• 30 gm cold unsalted butter, chopped
• 1 1/2 tbsp vegetable oil
• Thinly sliced chives and dill sprigs, to serve
• ONION SAUCE
• 80 gm unsalted butter, chopped
• 600 gm small onions (about 6), thinly sliced
• 2 tsp dried mixed herbs
• 1 bay leaf
• 1 tbsp plain flour
• 200 ml white wine
• 250 ml (1 cup) fish stock
• 250 ml (1 cup) thickened cream

Instructions

1. 1

   1: Remove scallops from shells and pat dry with paper towel.

2. 2

   2: Combine onion sauce and saffron in a small saucepan over medium-high heat. Bring to a simmer; reduce to low and simmer until saffron colour is released. Remove from heat; whisk butter, one cube at a time, into sauce until emulsified. Remove from heat and keep warm (do not reheat, sauce will split).

3. 3

   3: Meanwhile, heat half the oil in large cast-iron or heavy-based frying pan over high heat. Season scallops with fine cooking salt. Add half scallops to pan; sear until golden (1-2 minutes). Turn and cook until just cooked but opaque in the middle (30 seconds-1 minute). Remove from pan. Repeat with remaining oil and scallops.

4. 4

   4: Divide warm saffron sauce among serving plates; top with scallops and scatter with chives and dill to serve