Scallops With Saffron

Preparation:

Preparation: Open the scallops with the help of a sharp knife, extract the fruit and divide the two shell valves. Remove the gray border from the molluscs, then separate the pulp and the coral and wash them under running water. Cut the white pulp in half and let it dry together with the coral on a clean cloth. Melt the butter in a saucepan and brown the shallot over low heat until it begins to colour. Add the molluscs, sprinkle them with salt and freshly ground pepper, pour over the wine and the fumet and cook for a minute, then remove them from the heat and keep them warm. Reduce the cooking juices over medium heat for 10 minutes, then add the cream and saffron and cook the sauce until it reaches the desired density. Then add the tomato brunoise and the chopped parsley, let it warm up for a few seconds, then season with salt and pepper. Serve the molluscs with the prepared sauce.