Scallops with Saffron Sauce

Mix the saffron threads with the boiling hot water.

Rinse the scallops, rub dry and fry briefly and gently on all sides in a frying pan with butter. Remove from the frying pan and set aside.

In the same frying pan, add a small amount of butter, sauté the shallot (it must not brown), extinguish with the white wine, add the saffron threads together with the soaking liquid, cook out. Add the mushrooms and sauté briefly. Mix flour with a little wine, add. Bring to a boil, add whipping cream, tarragon and let it boil briefly. Remove the pan from the stove and quickly fold in the egg yolks to thicken the sauce. Heat repeatedly while stirring until the sauce becomes creamy. Remove from the heat and season well with salt and freshly ground pepper. Now add the scallops repeatedly, warm just briefly and serve.

Serve with baguette.

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