Scallops with saffron, green apple sauce and julienne

Preparation time: 30 min

• General preparation
  Peel two apples and cut into cubes. Cut the two remaining apples into julienne and sprinkle them with lemon juice to prevent oxidation. Finely chop the shallots.
• Compote preparation
  In a saucepan, cook the apple cubes over low heat with a little water. Add the butter and cook until you get a compote texture. Blend with a hand mixer.
• Saffron sauce preparation
  Infuse the saffron in a small amount of warm water. In a saucepan, combine the chopped shallots and white wine, and warm it up on medium heat. Let the liquid reduce by two thirds and then add the cream and saffron infusion.
• Scallops preparation
  Season the scallops. In a hot pan, drizzle with vegetable oil and place the scallops in the pan. Cook for a few minutes to obtain a golden coloration, then add a knob of butter. Spoon the foamy butter constantly on your scallops. Turn them over and remove from heat.
• To serve
  Place two scallops per plate, each one on a tablespoon of applesauce. Drizzle the saffron sauce all around and decorate with the julienne apples.