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1
Bring a large pot of water to a boil with sea salt, and add string beans, cooking until crisp, approximately 10 minutes.
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2
Remove beans with a slotted spoon, put in a strainer run under cold water.
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3
Add peas to the boiling water and cook in the same way you cooked the beans.
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4
Now heat 3 Tablespoons of butter in a frying pan over medium heat and cook carrot sticks for 5-7 minutes.
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5
Add the turnip sticks and cook until both are crisp and tender, approximately 5-8 more minutes.
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6
Season with salt and pepper to taste.
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7
Remove the pan from the heat.
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8
Stir your beans and peas into the carrot/turnip mixture, then cover and set aside.
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9
Preheat your oven to 475 degrees F.
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10
Now you want to prepare the sauce.
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11
First heat a bit of water in a saucepan, turn on low heat and set aside to use as a warmer for your sauce.
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12
Then combine shallots, white wine and vinegar in another small saucepan.
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13
Cook over medium heat until all liquid has evaporated.
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14
Whisk in the cream, lower the heat and simmer to reduce the cream by half.
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15
Remove the pan from the heat and whisk in your 12 tablespoons of softened unsalted butter a little at a time.
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16
Season with salt and pepper and then stir in the saffron.
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17
Place your saucepan over the hot water you set aside in another pan, to keep your sauce warm.
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18
Next you want to season the sliced scallops with salt and pepper.
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19
Arrange the scallops on top of the mixed vegetables and bake until the scallops are just opaque, approximately 4 minutes.
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20
To serve, arrange a crown of lettuce on a serving platter.
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21
Then make a mound of vegetables in the center of the platter and arrange the scallops on top.
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22
Spoon the sauce over and garnish with fresh parsley.
