Open the scallops with an oyster knife, cut the muscle, clean the clam meat. Remove the carcasses from the king prawns and devein. Put the carcasses and the olive oil in a high copper pan, heat them and lightly roast the carcasses, deglaze everything with the rum and add the cream, also half of the saffron and a dash of white wine. Let the clove of garlic simmer on the lowest setting for about an hour so that the carcasses give off their taste to the sauce.
Sear the scallops on both sides and then let them simmer in the hot pan without heat for about 5 minutes, depending on the thickness of the mussels, and do the same for the king prawns.
Put the lavender honey in a copper pan and heat it, wash the figs, dry them, quarter them and add them to the pan and caramelize them with the honey.
Remove the carcasses from the sauce and assemble them with butter. Put the finished sauce on a preheated plate and arrange the mussels, prawns and figs and spread the remaining saffron threads on the saucepan.