Saffron butter scallops

Preheat grill to high. Line an oven tray with baking paper.

Place prosciutto on tray. Grill for 3-4 minutes, until crisp. Allow to cool and crumble into small pieces. Set aside.

In a small saucepan, combine wine, juice and eschalot. Bring to boil on medium. Boil for 3-4 minutes, until reduced by two-thirds. Reduce heat to low. Stir in cream and saffron. Simmer for 2-3 minutes.

Strain sauce and return to a clean saucepan. Heat on medium while adding butter in batches and whisking in until smooth. Season to taste and keep warm.

Remove scallops and clean shells. Melt extra butter in large frying pan on medium. Sear scallops for 30 seconds each side, until just lightly browned. Return to shells and spoon sauce over. Sprinkle with prosciutto and chives. Serve straight away with lime wedges.

Cook's tip - Saute a combination of seafood, spoon into small ramekins and serve as above.