Succulent scallops in saffron sauce

Instructions

• If using frozen scallops, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt, then drain well. Peel off tough muscle on sides of scallops if still attached. Use paper towels to pat frozen or fresh scallops dry.

• Cut tomato in half. Squeeze out and discard seeds. Coarsely chop tomato. Trim ends from snow peas, then thinly slice into julienne strips. Microwave wine in a small microwave-safe measuring cup or bowl on high until hot, 30 to 60 seconds. Stir in saffron. Let stand until deep golden, about 5 minutes.

• Meanwhile, heat oil and butter in a large frying pan over medium-high heat. Sprinkle both sides of scallops with salt and pepper. Add scallops to hot pan. Cook until golden, 2 to 3 minutes per side. Remove to a large bowl. Cover loosely to keep warm.

• Pour wine mixture into pan. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Boil until liquid is reduced by half, 2 to 3 minutes, then pour in cream. Boil, uncovered and stirring often, until slightly thickened, 3 to 4 minutes. Add tomato, snow peas, cayenne, dillweed and orange peel. Stir occasionally until tomato softens and snow peas turn bright green, 2 minutes. Return scallops and any accumulated juices to pan. Stir to coat with sauce. Taste and add more salt, if needed. Spoon scallops into bowls. Drizzle with sauce. Top with snow peas.