Scallops with Saffron and Chili

Break out the scallops, rinse well and rub dry with kitchen roll. Roast the scallops in olive oil with thyme and garlic for about two minutes. Then fry them in butter for about one minute and sprinkle with the juice of one lemon.

Cut the shallots into strips. Rub a small saucepan with the garlic clove. Add the oil, butter and the fennel cubes, season with salt and pepper and stew gently with the lid closed. Add the chili peppers and saffron, season repeatedly with a little butter and the juice of a lemon and bring to the table together with the scallops and the fennel greens.

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