Spaghetti with Saffron Sauce and Scallops

Make the Sauce:

• In a saucepan, combine vinegar and wine, then add roughly chopped onion and thyme.
• Simmer over medium heat until the liquid reduces to just under half.
• Add the cream and the saffron with its water, then simmer over low heat until thickened.
• Season with salt and sugar to taste (optional).

Prepare the Scallops:

• Remove the scallops from their shells, rinse them, and pat dry with a paper towel.
• Slice each scallop into 2–3 thin pieces.
• Season with salt and white pepper.
• Sear in a hot pan with butter and olive oil until golden brown.

Cook the Pasta:

• Boil the pasta in salted water until al dente.
• Mix the pasta with the saffron sauce and scallops.
• Toss everything together and serve on plates.