For the Pan-seared Scallops

1. Pat dry the scallops with a paper towel, season with salt and pepper.
2. In a large skillet set over medium-high heat, add the oil.
3. When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
4. Gently turn the scallops, add the butter and garlic to the pan.
5. Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more. Finish with fresh lemon juice on each scallop.

  For the Sauce 

1. Take few tablespoons of warm milk and soak the saffron in it for at least 15 minutes.
2. In a saucepan add the whole milk, whisk in the Custom Culinary^® Chef's Own™ Hollandaise Sauce Mix. Turn on the heat and leave it a medium heat and continuously keep whisking.
3. Once the sauce starts to boil, simmer and cook for a further 2 minutes while stirring occasionally to avoid burning.
4. Add the saffron milk to the sauce along with the lemon juice, lemon zest and chopped parsley.

Serve the hot seared scallops with the prepared saffron herb and hollandaise sauce.