16 large
scallops with roe attached
140 ml
water
140 ml
white wine
1 shallot,
roughly chopped
bouquet
garni (1 bay leaf, 1 sprig fresh thyme, 3 parsley stalks)
6 black
peppercorns
pinch salt
Sauce :
few
strands saffron, soaked in 60 ml or 4 tbsp hot water
340 ml
heavy cream
45 ml
chopped parsley
salt and
pepper |