Open the scallops using a sharp knife, remove the fruit and divide the two shell valves.

Remove the gray edge from the mollusks, then separate the white flesh and the coral and wash them under running water.

Cut the white flesh in half and let it dry together with the coral on a clean cloth.

Melt the butter in a saucepan and sauté the shallot over low heat until it begins to color.

Add the mollusks, sprinkle with salt and freshly ground pepper, pour in the wine and fish stock and cook for a minute, then remove from the heat and keep warm.

Reduce the cooking liquid over medium heat for 10 minutes, then stir in the cream and saffron and cook the sauce until it reaches the desired thickness.

Then add the diced tomato and chopped parsley, let it heat for a few moments, finally season with salt and pepper.

Serve the mollusks with the prepared sauce.