In a heavy frying pan heat the butter and olive oil over medium heat. Saute the scallops, stirring, about 4 minutes, just until they turn opaque. Season with salt and pepper to taste. Remove scallops to serving platter. Drain any excess fat from pan. Add cream and powdered saffron to the pan and bring to a quick boil. Stir and cook for about 1 minute. Turn off heat and return the scallops to the pan. Stir to coat and return to serving platter.

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,