1/2 cup finely minced shallots
4 kaffir lime leaves, minced (See note)
1/2 cup dry white wine
1 pinch saffron threads
2 tablespoons heavy cream
12 tablespoons (1 1/2 sticks) cold butter, cut into pieces
Juice of half a lemon, or more to taste
Salt and white pepper, to taste
In heavy saucepan, combine shallots, lime leaves and white wine. Reduce to two tablespoons. Add saffron threads and heavy cream.
Place pan over high heat and whisk in butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and pepper. Serve with scallops.
Note: Kaffir lime leaves are the secret ingredient in chef Kate's saffron sauce. They can be found at Asian groceries and online. From NY Post and No Reservations by movie consultant Lee Anne Wong (Top Chef Season 1) at the French Culinary Institute.
TM's Comment: This is a sort of small sauce descended from a Bearnaise: omitting the egg yolks, substituting citrus for tarragon and adding some cream. Another version omits the kaffir lime leaves, drops the lemon juice to 2 t and drops the butter to 8T, only calls for a pinch of salt, and corrects with lemon juice, salt and pepper. Also, the version directs to whisk in the COLD butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly. This helps the mixture not to boil. Also, as served at the 1252 Tapas Bar, the sauce should be strained to remove the shallots and lime leaves.