Saffron Scallops with Roasted Potatoes

Ingredients

• Scallops (with roe)
• Butter
• White wine
• Saffron threads
• Water
• Heavy cream
• Small new potatoes
• Olive oil
• Garlic cloves
• Rosemary sprigs
• Lumpfish roe

Instructions

1. Sear the scallops in butter on each side until golden brown.
2. Deglaze the pan with white wine.
3. Add saffron threads diluted in a little water.
4. Stir in heavy cream.
5. Roast small new potatoes with olive oil, two garlic cloves, and a sprig of rosemary.
6. Plate the scallops, drizzle with the saffron sauce.
7. Top the scallops with lumpfish roe.
8. Serve with roasted potatoes.