Ingredients

• Ingredients
  1. 1 small pinch of saffron threads
  2. 2/3 cup heavy cream
  3. 1/4 cup extra-virgin olive oil
  4. 1 pound baby turnip greens, stems and thick inner ribs discarded, leaves coarsely chopped
  5. 24 large sea scallops (about 1 1/4 pounds)
  6. Salt and freshly ground pepper
  7. 1 tablespoon unsalted butter
  8. 2 tablespoons minced shallot
  9. 1/4 cup dry vermouth

Directions

1. In a small measuring bowl, crumble the saffron into the heavy cream. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the turnip greens and cook over moderately high heat, tossing, until wilted and tender, about 3 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.
2. Heat the remaining 2 tablespoons of olive oil in the skillet until shimmering. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until browned on the bottom, 3 to 4 minutes. Turn and cook until lightly browned and opaque throughout, about 2 minutes longer. Transfer the scallops to a plate and pour off any oil in the skillet.
3. Melt the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, about 1 1/2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pan, until nearly evaporated. Add the saffron cream and simmer until thickened and slightly reduced, 3 to 4 minutes. Season the sauce with salt and pepper. Mound the turnip greens on plates, top with the scallops and sauce and serve.