Scallops With Cured Ham and Saffron

• 3 tablespoons olive oil
• 23 cup finely chopped onion
• 2 tablespoons minced parsley
• Several strands saffron
• 1 pound bay scallops, or sea scallops cut in half 1/4 (about 2 ounces)
• diced cured ham, cut from 1/8-inch thick slice
• 2 tablespoons dry white wine

1. Heat the oil in a skillet and saute the onion and parsley very slowly, about 10 minutes, until the onion just begins to color.
2. Add the saffron, cook for a minute or two, then add the scallops and continue cooking over medium heat until the scallops are done, about five minutes.
3. Stir in the ham and wine, lower the heat and cook for a minute or so until the sauce is slightly thickened.
4. Serve right away.

olive oil, onion, parsley, saffron, bay scallops, cured ham, white wine

Taken from cooking.nytimes.com/recipes/3290 (may not work)