Pour half of the wine into a small bowl or cup, add the saffron and allow it to draw for 10 minutes.

Sauté the shallot and the garlic in a small amount of butter in a small pot until they are soft but not brown. Add the rest of the white wine and vermouth and reduce until half the quantity is left.

Add the fish stock and cream and using a hand blender purée until the sauce is smooth. Reduce for another 5 minutes.

Pour the saffron into the pot and and use a little wine to rinse out the bowl. Simmer for 5 minutes. When you are ready to serve, use a hand blender to quickly froth the sauce and carefully spoon it onto your plates.

When you are ready to serve, drizzle the sauce onto you plates or, if you want a foam, use a hand blender to quickly froth the sauce to a foam and carefully spoon it onto your plates.

Bring a large pot of water to the boil and add 2 teaspoons of salt and and 1 teaspoon of sugar. Remove any wood ends from the asparagus and blanch in the boiling water for 3 minutes. Remove from the pot and plunge into cold water for a minute. Set aside on a plate to dry.

When you are ready to serve, fry the asparagus in some butter for about 3 minutes. Remove and serve on you plates

Wash and dry the scallops.

When you are ready to serve, fry them in hot oil for about two minutes on each side.

Place the scallops on your plates and grind some salt and pepper over them.