Pan seared scallops with saffron emulsion

1. In a saucepan, over medium heat, cook until white wine and fish stock has reduced by half.

2. Chop 3 sprigs of chives and parsley. Preheat the oven and set it to broiler.

3. Brush with oil the scallops, salt and pepper. Place on oven rack with drip pan underneath. Place on highest rack position and broil for 3 minutes on each side. Turn off the oven and leave to rest.

4. In a bowl, whisk the egg yolks with 2 tablespoons of cold water. Place in a bain-marie and and continue to whisk incorporating the saffron and white wine reduction.

5. Pour the emulsion in 4 plates and divide the scallops. Sprinkle with chives and parsley. Serve immediately.

Photo credit: Sucré Salé