1: Pat dry scallops and season with salt and pepper.
2: Add avocado oil to a hot skillet and sear scallops for 1-2 minutes per side, basting with butter at the end; set scallops aside.
3: In the same pan, add garlic and sauté until translucent, then add wine and saffron and reduce halfway down; squeeze in lemon juice and emulsify with 3 tablespoons of cold butter; optionally strain the sauce.
4: Serve scallops over micro greens and pour the sauce over them. Enjoy!
