Scallop in Saffron Sauce for a Festive Christmas

Return the scallops to the pan and coat them with the saffron cream sauce. Let them simmer for a couple of minutes to heat through.

In a separate small pan, heat a bit of olive oil and toss in the breadcrumbs. Toast them until they are golden and crispy.

To serve, place the scallops on a platter, spoon the saffron sauce over them, and sprinkle with the toasted breadcrumbs and chopped parsley. Voilà, your elegant and delicious scallops with saffron sauce are ready to impress your guests!