Seared Scallops With Champagne Saffron Sauce - cooking recipe

Ingredients

saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

Preparation

Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
Take the saffron threads out of the skillet and set aside.
Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
Transfer the scallops to a warm dish and keep covered.
Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
Return the scallops to the pan and stir until just heated through.
Transfer to plates and garnish with parsley. Enjoy :).