I’m not a big fan of mayo so I used the light kind for this recipe. Make sure you serve this as soon as you plate it so that the mayo doesn’t look curdled and the greens do not wilt.
pinch of saffron threads
1/4 cup light mayonnaise
1 1/2 tbsps of cream
1 tsp lemon juice
1. To make the dressing, place saffron threads in a bowl and soak in 2 tsps of hot water for ten minutes. Add mayo and mix well until rich yellow. Stir in the cream and then lemon juice. Refrigerate until needed.
2. Heat butter and olive oil in a hot skillet. Sear scallops, about 2 minutes each side.
3. Serve scallops on a bed of mixed greens. Top with saffron dressing.