250 g cleaned, trimmed, thinly sliced leeks, white part only
90 ml heavy cream
Recipe preparation steps
Rinse and dry scallops. Cut in half crosswise if large.
In a small sauce pan melt half teaspoon butter over medium low heat. Add leeks and sauté until wilted, about 5 minutes. Salt lightly. Remove from heat and keep warm.
In a small sauté pan, heat cream and half teaspoon butter to a slow boil. Add saffron and reduce slightly. Add chives at end of cooking.
Season scallops with salt and freshly ground pepper. Melt 1 tablespoon butter, over high heat, in a non-stick sauté pan large enough to hold all the scallop pieces in a single layer. Cook until lightly browned. Turn and brown other side. Do not cook for more than about 3 minutes.
Spoon the leeks into a mound in the middle of warmed serving plates. Spoon the sauce around the leeks and place the scallops on the sauce. Garnish with chives.