Seared Scallops with Asparagus & Saffron Vinaigrette

Ingredients

• 12 large scallops
• asparagus spears (6 each)
• Clarified butter for frying

For The Saffron Vinaigrette

• 250ml white wine
• 75ml Chardonnay vinegar
• 1/2 teaspoon saffron thread
• 1 dessert spoon castor sugar
• 50mls good quality olive oil

Method

1. Make the saffron vinaigrette. Pour wine, vinegar and saffron in a pan over a low heat and bring to the boil. Reduce by 2/3. Add sugar to dissolve and cool. Add olive oil. This can be kept for up to 6 months in fridge.
2. Let scallops come to room temperature.
3. Heat two pans till hot but not smoking. Sauté the scallops for 1 1/2 minutes the first side 1 minute for the second. Place into a bowl with the saffron dressing.
4. Do the same for the asparagus they may take a little longer to cook, depending on the size.
5. Place asparagus on centre of the plate crossing over each other.
6. Put scallops on top of asparagus and drizzle plate with dressing.