Sprinkle the tomatoes with salt and leave in a nylon sieve to drain. Pour the water over the saffron and leave to infuse. Wash the scallops quickly under cold running water and pat dry. Slice the scallops into 3 lengthways, keeping the little coral tongues whole.
Gently sauté the shallot in the butter until soft. Add the scallops and corals, pour in the wine and simmer for only a minute