1 lb. U-10 scallops
3 oz. Arugala
4 each Fresh Roma tomatoes, seeded and diced
1 bunch scallions
2 each shallots, peeled and minced
Pinch Saffron
Stax Seasoning to taste
4 oz. White wine
2 oz. Heavy Cream
1 Tbsp. Lemon juice
2 oz. Whole butter, cubed and floured

In a hot sauté pan add the clarified butter. Add the scallops and season with Stax Seasoning. Deglace the pan with white wine. Add the Arugala. Add the shallots, garlic, scallions and tomatoes. Reduce the heat. Add the lemon juice and heavy cream. After the cream reduces, add the saffron. Add the flour coated with whole butter and simmer. Place in plate and garnish with fresh chives, chopped parsley and paprika.