Ingredients

• 1 tablespoon finely chopped shallots
• 1/2 cup dry white wine
• pinch of saffron threads
• white pepper
• 100g unsalted butter
• lemon juice
• sea salt and freshly ground black pepper
• olive oil
• 400g linguine
• 24 scallops

Method

Simmer shallots, wine and pepper in a small heavy based saucepan until mixture is a mush without obvious liquid. Cut butter into 6 chunks and over a moderate heat start whisking it in, chunk at a time, until all is incorporated. Season with lemon juice, salt and white pepper. Sit aside in a warm place. Cook pasta in boiling salted water until al dente, around 10-12 minutes, drain well and toss with a little oil. Pour a film of olive oil into a heavy based fry pan, heat until hot and add scallops, cook for 1-2 minutes and turn to cook for another minute. Toss pasta with saffron sauce and arrange in pasta bowls with scallops, garnish with thyme

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Method