Squeeze the lemon, place the scallops in the lemon juice and pickle. The mussels after 30min. Drain and drain, then pat dry with kitchen paper.

Heat the butter in the pan until it starts to brown, then add the mussels and stir-fry for 3-4 minutes.

Pour the cream into the pan and bring to the boil once. Remove from heat and season well with salt and pepper. Add the saffron.

Whisk the egg yolks and sherry together and thicken the sauce.

Arrange on plates and garnish with the chives. Serve with fresh white bread.