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Pan Seared Scallops with a Saffron Cream Sauce

Claire | Sprinkles and Sprouts

INGREDIENTS

12

Scallops, large

1

Parsley, fresh

1

generous pinch Saffron threads

1 1/2 tbsp

Olive oil

1/2 stick

Butter

1/3 cup

Heavy cream/double cream/thickened cream

1/2 cup

White wine, dry

View Detailed Directions