I found this on Pinterest (username kitchentales, feel free to follow me!) and we were very pleased with how well this one turned out. I modified it a touch (took away the wine/deglazing) because we were at the cabin and had limited resources. This makes a great appetizer, especially for a nice dinner or a party. Enjoy!
Seared Sea Scallops with Saffron Cream Sauce
Cook time: 10 minutes
12 large sea scallops, cleaned
2 tbsp olive oil
1/2 cup dry white wine
4 tbsp butter
2 tbsp heavy cream
pinch saffron threads or powder*
Heat the olive oil over medium-high heat. Pat the scallops dry, and season with salt and pepper. When oil is hot, add scallops gently to pan. Sear on each side approx. 2 minutes until golden and cooked through. Remove from heat.
Add wine to frying pan and deglaze. Reduce temperature to medium-low and reduce wine to 1/4 cup. Add butter and cream; once combined, add saffron. Return scallops to pan, and turn to coat in sauce. Transfer to serving dish, and spoon sauce over. Any extra sauce can be set in a dish on the side for dipping.