Scallop in Saffron Sauce for a Festive Christmas

Next, heat some olive oil in a pan and sear the scallops for about 2 minutes on each side until they are golden brown. Remove them from the pan and set them aside.

In the same pan, sauté the chopped shallot and leek until they are soft and fragrant. Add the saffron and cook for a few more minutes to release its flavor.

Then, pour in the heavy cream and let it simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.