Pan fried scallops with garlic and saffron mayonnaise
1 Tablespoon saffron
1 Garlic clove
Start by making the mayonnaise, if you don’t know how to make one, have a look here. Fill half a glass with boiling water and add the saffron, to release the flavor of it and let it sit for a couple of minutes. Even though saffron is the most expensive spice in the world, you can buy a little without being ruined. Even a tablespoon, will add the most wonderful flavor and color to the mayonnaise. Chop the garlic very fine or use a garlic press and drain the saffron. Add both to the mayonnaise and whisk it in.
Begin drying of the scallops on a paper towel, until they are completely dry. Any excess liquid will make the scallops tough and pale, instead of golden brown and tender. Now season with salt and pepper and heat a pan, preferably an iron skillet. If you don’t know the reason why an iron skillet is to prefer you can read it here. The skillet has to be smoking hot before frying the scallops. Add some olive oil and put in the scallops and fry them just about 1 minute on each side, depending on the size. DO NOT move them around, since it will prevent them from forming that delicious brown crust. When done, serve immediately to prevent the scallops from getting rubbery.