Melt butter over medium heat in a pan.
Add the chopped shallot and sauté until soft.
Add the minced garlic, lemon juice, and about a handful of chopped chives.
Combine all of the ingredients and then add the heavy cream.
Whisk until it starts to thicken.
Add the saffron.
Whisk the sauce and simmer until it thickens a little more.
Taste the sauce and add salt and pepper, if needed.
Turn off the heat and set the sauce aside while you cook the scallops.
Wash and dry the scallops.
Remove the “catch” muscle attached to the side.
Season the scallops with salt and pepper and add them to a hot pan.
Cook them for 1-2 minutes on each side.
Reheat the saffron sauce, if needed.
Spoon some of the sauce on a plate and top with the cooked scallops.
This sauce will serve 4-6.