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12 x pieces of scallops, orange roe removed

2 x garlic cloves, finely chopped

1/2 tspn saffron threads

1 Tbls lemon juice

20 g butter

2 Tbls olive oil



1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.

2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.

3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.

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