Scallops in Saffron Sauce with Asparagus

Instructions

1. Remove the woody ends of the asparagus.
2. Heat water with a dash of white wine and some salt and cook the asparagus in the water for 15 min. or until done.
3. Finely chop the shallots and sweat in a pan with butter.
4. Cut the scallops through widthways, add salt and pepper and cook each one for 1 min. on both sides.
5. Remove from the pan, set aside and keep warm.
6. Deglaze the shallots with wine.
7. Add the fish stock and reduce.
8. Add a pinch of nutmeg.
9. Add the crème fraîche and saffron and reduce the sauce a little.
10. Serve everything with the cooked asparagus.