Saffron Scallops on a Bed of Noodles

This was a spur of the moment selection, and I am happy to report that it turned out very well indeed. It is a simple recipe that takes little time to give you extremely flavorful results. I found mine enhanced by a sprinkling of sea salt at the table.

This is also my "cook from a book" recipe for the week, from Cara Hobday's 100 Great Noodle Recipes. I bought it remaindered, almost certainly more than ten years ago, so it's not something you're likely to find on a shelf these days.

1 tsp saffron threads, lightly crushed
2 Tbsp warm water
8 oz medium egg noodles
2 oz butter
16 large scallops
1 scallion, finely sliced
3 tomatoes, skinned, seeded, and chopped
3 Tbsp chopped fresh chives
pinch of salt

1. Combine the saffron and warm water, and leave to infuse.
2. Cook the noodles according to package instructions. Drain well and keep warm.
3. Melt the butter in a pan just large enough to hold all of the scallops. Stir in the saffron liquid. When the butter is medium-hot, add the scallops, scallion, tomatoes, and chives. Cover and cook over moderate heat for 7 minutes. Season with salt.
4. Serve the scallops and sauce over the noodles.