Poached Scallops in Saffron Cream

4 Tbsp butter, unsalted, divided 1 ½ lbs. sea scallops (not bay scallops) 2 ⁄3 cup dry white wine ¼ cup water 1 lemon, sliced (additional for garnish) 1 shallot, minced 2 cloves garlic, minced 10–12 sprigs of saffron ½ cup Hood® Whole Milk 1 teaspoon fresh lemon juice ¾ teaspoon salt ½ teaspoon freshly ground pepper 2 Tbsp basil, minced 2 Tbsp parsley 2 Tbsp scallions ½ cup heavy cream ½ cup good Swiss, Gruyère, or Emmentaler cheese, shredded ½ cup homemade breadcrumbs,seasoned with Italian spices (or store bought) - regular or panko 1 Tbsp melted butter, unsalted ¼ cup freshly grated Parmesan or Grated Pecorino cheese Saffron (for garnish) French bread, sliced (for garnish)

Butter 4 ramekins. In a small pot, combine the scallops, wine, water and one lemon slice. Bring to a simmer over medium-low heat, and gently poach the scallops (about 3 minutes). Remove the scallops to a plate; reserve the liquid. In a separate large pan, sauté the shallot and garlic in 1 tablespoon of the butter. Add the 10–12 saffron sprigs and sauté until fragrant. Remove from pan; set aside. Add 2 tablespoons butter to the pan, add the flour and cook for about 2 minutes, stirring constantly. Slowly add the reserved liquid from the scallops and whisk until thick, about 2 minutes. Add the milk, lemon juice, salt and pepper, and continue to whisk. Boil for 1 minute. Add the basil, parsley and scallions. Add the heavy cream and cheese. Remove from heat and add the scallops. Divide mixture among the 4 ramekins. In a small bowl, mix the breadcrumbs and melted butter. Sprinkle evenly over each of the ramekins, and top with Parmesan or Pecorino cheese. Put ramekins on a baking sheet, and place in the top third of the oven under a low broiler until tops are golden brown, 2–3 minutes; do not overcook. Remove from oven and place several sprigs of saffron on each, with a slice of lemon, and serve immediately. Serve with crusty French bread, salad and pasta or rice.