INGREDIENTS:
1⁄3 cup white wine
1 Saffron
1 pound Scallops
2 tablespoons avocado oil
1 tablespoon butter
3 cloves garlic, finely chopped
1⁄2 Shallot, finely chopped
1⁄2 cup Heavy cream
cup whipped cream
2 tablespoons of tomato puree
1 teaspoon of sea salt
1 teaspoon of Pepper
2 tablespoons of chopped parsley
INSTRUCTIONS:
Heat the white wine in a pan over medium heat. After boiling, place the wine in a bowl, add the saffron pieces and let it cool. This can be done an hour before the main delicacy.
Cooking scallops: Sprinkle the scallops with sea salt and black pepper. Heat the pan over medium heat, add the avocado oil and fry the mushrooms for 2 minutes. Open the lid, add oil and cook for another minute. Remove the skins and cover tightly with foil.
Prepare the sauce: Add more oil to the same pan, reduce to medium-low, and fry the shallots and garlic for 2 minutes. Stir in the saffron wine, cook for another 2 minutes, then add the heavy oil and tomato paste. Continue mixing for about 3 minutes.
Preparation: Season the sauce with salt and pepper. Add the herbs, pour in the saffron sauce and add the chopped parsley.