serves 4

12 scallops 

1 carrot, diced 

1 scallion, thinly sliced

 3/4 cup dry white wine 

1/4 cup butter, cut into pieces

 1 tablespoon heavy cream 

pinch of saffron threads 

salt 

a little chopped parsley 

4 scallop shells or individual gratin dishes or serving dishes 

Put the carrot, scallion, wine, a pinch of salt and 4 tablespoons water in a pan, bring to a boil and simmer for 10 minutes. Add the scallops and cook for a fruther 4 minutes. Remove the scallops witha a slotted spoon, halve them, place in the half-shells and keep warm. Boil the cooking juices until reduced, then stir in the butter, cream and saffron. Pour the hot sauce over the scallops, garnish with parsley.