Seared Scallops on Saffron Sofregit

Warm the saffron threads in a small dry pan over low heat for 30 seconds — just until fragrant. Transfer to a bowl and pour over 3 tablespoons of hot water. Let steep while you build the sofregit.

In a wide sauté pan, warm 4 tablespoons of olive oil over medium-low heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 12 to 15 minutes until deeply softened and golden — this is the foundation, do not rush it.

Add the sliced garlic and cook for another 3 minutes until fragrant and barely colored.

Pour in the grated tomato and increase heat to medium. Cook for 10 to 12 minutes, stirring often, until the tomato has thickened into a jammy sauce and the oil begins to separate.

Stir in the saffron with its soaking water. Season with salt and black pepper. Reduce heat to a gentle simmer and cook for 5 more minutes until the broth is rich and aromatic. Keep warm.

Remove the scallops from refrigeration 10 minutes before cooking. Pat them thoroughly dry with paper towels — moisture is the enemy of a good sear.

Season both flat sides generously with salt and black pepper.

Heat a heavy skillet (cast iron is ideal) over high heat until smoking. Add 2 tablespoons of olive oil and swirl to coat.

Lay the scallops in the pan, spaced well apart. Resist the urge to move them. Sear for 90 seconds until a deep golden crust forms. Flip and cook for another 60 seconds. The interior should remain slightly translucent at the center.

Remove from heat immediately. The scallops will continue to cook from residual heat.

Spoon the saffron sofregit into shallow bowls, creating a small pool for each portion.

Place 2 seared scallops atop each portion of sofregit.

Scatter the chopped parsley over the scallops and sofregit.

Serve with lemon wedges on the side and a final drizzle of your best olive oil. Serve immediately.