Oso Buco of Salmon & Diver Scallops with Saffron Clam Broth - J. Cage Cellars

Ingredients

• 6 large, dry-packed sea scallops
• 1 (24-ounce) skinless, boneless salmon fillet
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium zucchini, fine julienned
• 1 medium yellow squash, fine julienned
• 1 carrot, fine julienned
• Salt and fresh-milled black pepper
• 1 8 ounce bottle of clam juice
• 2 teaspoons unsalted butter
• 1 medium shallot, minced
• ¼ teaspoon crumbled saffron threads
• 1/2 cup heavy cream
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• Salt and fresh-milled pepper