Scallop gratin with saffron

Ingredients:

• 0.5 cup fresh bread crumbs
• 3 tablespoons extra-virgin olive oil
• 1 tbsp chopped fresh parsley
• A pinch of saffron threads
• 700-800 g large sea scallops, wash and dry
• 1 small onion, finely diced
• 2 carrots, finely diced
• 1 large clove of garlic, chopped
• 1/4 tsp smoked paprika
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter

Preparation:

1. Preheat the oven to broil. If possible, position the rack 3 inches from the grill. In a small bowl, combine the bread crumbs, 1 tablespoon of olive oil, parsley, and a pinch of salt. Soak the saffron in a separate small bowl with 1 tablespoon of water.
2. In a large nonstick skillet (preferably cast iron), heat 1 tablespoon olive oil over medium-high heat. Add the scallops, season with salt, and cook until golden brown, about 2 minutes. Flip and cook for another minute; then transfer to a plate (do not wash the skillet).
3. Heat the remaining 1 tablespoon of olive oil in a skillet. Add the onion and carrot, season with salt, and cook until the onions are soft, about 4 minutes. Add the garlic and paprika and stir for about 1 minute. Add the wine, scraping up any browned bits from the bottom of the pan, and cook until the liquid has almost completely evaporated, about 1 minute.
4. Stir in 1.5 cups of water, the saffron and its soaking water, and any juices from the scallops. Bring to a boil and simmer until about 1/4 inch of liquid remains, 8-10 minutes. Season with salt to taste.
5. Remove the pan from the heat and stir in the butter until completely melted. Return the scallops to the pan, transfer to the oven, and broil, rotating the pan as needed, until the scallops are firm, 1 to 2 minutes.
6. Sprinkle the scallops with the breadcrumb mixture and continue cooking until golden brown, another 1 to 2 minutes, rotating the pan as needed.