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Scallops With Saffron Cream And Turnip Greens

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Ingredients

1 small pinch of saffron threads

2/3 cup heavy cream

1/4 cup extra-virgin olive oil

1 pound baby turnip greens, stems and thick inner ribs discarded, leaves coarsely chopped

24 large sea scallops (about 1 1/4 pounds)

Salt and freshly ground pepper

1 tablespoon unsalted butter

2 tablespoons minced shallot

1/4 cup dry vermouth

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