Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.
In a saute pan over medium high heat, add olive oil and butter. When butter melts, add the shallots, saute for 30 seconds. Add the scallops and wine. Turn scallops and add saffron. Season with salt. Cook until scallops are golden brown, about 30 seconds to 1 minute. Remove from heat and serve hot. Serves 1 as a tapas.