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1
Preheat the broiler.
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2
(If possible, position the broiler rack 3 inches from the heat.)
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3
Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl.
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4
Soak the saffron in a separate small bowl with 1 tablespoon water.
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5
Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat.
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6
Add the scallops, season with salt and sear until golden, about 2 minutes.
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7
Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).
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8
Heat the remaining 1 tablespoon olive oil in the skillet.
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9
Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes.
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10
Add the garlic and paprika and stir until toasted, about 1 minute.
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11
Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute.
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12
Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops.
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13
Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes.
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14
Season with salt.
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15
Remove the skillet from the heat and stir in the butter until melted.
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16
Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes.
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17
Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.
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18
Photographs by Con Poulos
