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Ingredients: 12 scallops, 200ml of liquid cream, 1 finely chopped shallot, 1 teaspoon of freshly ground "Dragon" Smoked Black Pepper, 0.1g of "Pushal" saffron pistils infused in 2 tablespoons of warm water, butter, olive oil Preparation: Sweat the shallot in butter, add the cream and the saffron infusion

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