22 large scallops, coral removed
150ml dry white wine
2 shallots, roughly chopped
1 bouquet garni
6 black peppercorns
a few strands saffron
1½ cups cream
¼ cup fresh parsley, chopped
1 cup fresh peas or snow peas
1 romaine lettuce, shredded
pea shoots and lemon wedges, to serve
Place scallops into a large, shallow pan with 1 cup water, wine, shallots, bouquet garni and peppercorns.
Cover pan and bring liquid almost to the boil. Remove from heat and poach scallops in the hot liquid for 8 minutes. Remove and keep warm.
Strain scallop cooking liquid into a small saucepan and boil until reduced by about half.
Soak saffron in a little hot water for 5 minutes.
Add saffron with its liquid, cream, parsley and peas to reduction. Season. Bring sauce to just below boiling point.
Arrange scallops on a bed of lettuce. Pour a little sauce over before serving. Serve with pea shoots and lemon wedges.