Avenue Safran

Preparation

1. Clean the scallop flesh with fresh water, and sponge them with household roll towel.
2. In a frying pan, cook them in the warm butter, 2 minutes each side. Add salt and pepper. They have to be seared outside and chewy inside.
3. Add the fresh cream, and at the last moment add the pistils of saffron (saffron must not burn).
4. Savour it warm, with Basmati rice (without butter).