Scallops, Seared w Saffron & Cured Ham Serves 6

Reduce wine and saffron w shallots until syrupy and nearly dry. Add cream and reduce by half. Slowly add the butter and whisk until emulsified. Add lemon juice, cayenne and salt. Hold warm. In 2 very hot sauté pans, sauté the scallops in oil until they are golden brown on the outside and cool in the center, about 35-40 seconds per side. Heat the onions. Place onions on plate and top w scallops. Spoon sauce around scallops and sprinkle ham over.

Scallops 12 U-10 dry packed sea
Olive Oil 4 T
Onion 4 oz caramelize
Ham 0.25 c crispy Serrano
Wine, White 1 c
Saffron 0.5 tsp
Shallot 1 T finely chopped
Heavy Cream 3 T
Butter 0.33 c unsalted
Lemon Juice, Fresh 0.5 tsp
Cayenne Pepper 0.5 tsp
Salt 1 tsp Kosher