Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce | Saraspe Seafoods

Ingredients

• 1 generous pinch high quality saffron threads (about ½ tablespoon)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• Sea salt
• 2 cups white basmati rice
• 3 cups vegetable or chicken stock or water
• 1 tablespoon grass fed butter
• 4 cloves garlic
• ¼ cup mint
• ½ cup parsley
• 3 tablespoons chives
• 3 tablespoons dill
• 3 tablespoons lemon juice, more if needed
• 6 tablespoons olive oil, more if needed
• Sea salt and pepper to taste
• 1 pound scallops
• Sea salt and pepper
• 1 tablespoon olive oil