Kubbervik Scallops

• 3 tablespoons butter
• 12 fat sea scallops, with coral attached, if possible
• Salt and freshly ground pepper to taste
• 1 1/4 cups dry white wine
• 2 tablespoons fish stock (see recipe)
• 1 1/4 cups heavy cream
• 1 tablespoon lemon juice
• 1/2 teaspoon saffron threads
• 1/4 cup minced chives
• Cracked pink peppercorns for garnish

1. Melt the butter in a large skillet over high heat.
2. Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side.
3. Remove the scallops and set aside.
4. Pour the butter and liquid that remains into a saucepan.
5. Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce.
6. Season to taste with salt.
7. Gently reheat the scallops in the sauce and stir in the chives.
8. Serve immediately, sprinkled with the pink peppercorns.

butter, salt, white wine, fish stock, heavy cream, lemon juice, saffron threads, chives

Taken from cooking.nytimes.com/recipes/11165 (may not work)