1/2 tsp. minced shallots
1 tbsp. butter
1 c. heavy cream
Pinch of saffron
Lemon segments with peel
Salt & white pepper to taste
Splash white wine or sherry

In preheated saute pan, heat butter and saute shallots until clear. Add saffron. Splash pan with wine or sherry and reduce liquid by half. Add cream, salt and pepper. Let all reduce. Add lemon segments. This sauce works perfectly with scallops, shrimp or, even crabmeat. Serve over pasta, rice or just as a sauce garne.