Scallops with Saffron Butter, Ouzo and Fennel Fronds

Ingredients

• 16 king scallops, roe on
• 60 g unsalted butter
• 1 tsp saffron threads
• 3 tbsp ouzo
• 1 lemon
• 20 g fennel fronds or fresh dill
• 2 clove garlic cloves
• 1 tbsp olive oil

Method

1. 1

   Steep the saffron in 2 tablespoons of just-boiled water for 10 minutes. Pat the scallops very dry with kitchen paper and season on both sides.

2. 2

   Heat the olive oil in a large non-stick frying pan over the highest heat until just smoking. Add the scallops and cook without moving for 90 seconds until a deep golden crust forms.

3. 3

   Flip the scallops, add the butter and crushed garlic, and cook for a further 60 seconds, basting with the foaming butter.

4. 4

   Pour in the ouzo and the saffron water. Let the liquid bubble and reduce for 30 seconds.

5. 5

   Remove from the heat, squeeze over the lemon, and scatter with fennel fronds. Serve immediately with crusty bread to mop up the saffron butter sauce.