Scallops in Saffron Cream Sauce

Ingredients:

500g Scallops
Pinch Saffron
1 Egg Yolk
90g Parmesan Cheese
1 1/2 tbsp Cream
S&P, 60g Butter
3 tbsp Whisky or Sherry

To Cook:

Preheat oven to 200C.
Clean scallops, separating roe and meat.
Crush roe of scallops to a paste using a fork or blender.
Add saffron, egg yolk, cheese, cream and season to taste with S&P.
Stir well to combine.
Melt butter, add scallops and cook over a high heat for 1 min stirring constantly.
Add alcohol and heat through.
Divide contents of pan between individual serving dishes or scallop shells.
Pour cream mixture over and bake for 20 mins.
Serve garnished with sprays of dill and cherry tomatoes.