Heat 2 tablespoons of white wine in a cup and place the saffron threads in it to leach.

Heat 1 tablespoons of olive oil in a pan, fry the scallops over medium heat for about 2 minutes on each side until they are lightly browned. Remove, season with salt, pepper and keep warm in the oven preheated to 70 ° C.

Put another tablespoon of oil in the pan and sauté the onion. Deglaze with the white wine and reduce almost completely. Fill up with 100 ml fish stock or with fish soup paste mixed in 100 ml water. Pour in the saffron wine with threads. Season to taste with salt, pepper, Noilly Prat and a little vanilla sugar. If you want the sauce to be milder, you can add some cream. Bring to the boil briefly and turn off the heat. Assemble the cold butter into the sauce, stirring constantly.

Place the sauce on two small plates as a mirror and place the scallops on top. Garnish with a little parsley. Enjoy your meal!