Scallops with belly pork and saffron sauce

Ingredients for 8 servings:

• 8 frozen scallops 
• 4 slices of cured Duroc belly pork 
• 100 ml of whipping cream 
• 0.62 g of ground saffron
• 30 g of butter
• Extra virgin olive oil 
• 3 g of chives 
• Salt and pepper 

Preparation:

1. Line a baking tray with baking paper and place the slices of belly pork on it. Cook for around 6 minutes until they are crunchy, and allow to cool on some kitchen roll. 
2. To make the saffron sauce, cook the cream, saffron, salt and pepper in a pan. Reduce the sauce to thicken it and set to one side.
3. After thawing out the scallops, dry them on kitchen roll and sprinkle a little salt over them. Melt the butter in a frying pan and add the olive oil. Fry the scallops on a high heat for one minute each side until they brown. When they are cooked, add the pepper. 
4. To serve, pour some saffron sauce on the plate, add the scallop, place the belly pork over the top and sprinkle some chive over it all for decoration.