Saffron-braised scallops with spiced tomato chilli pickle

Look for plump scallops from Queensland or Victoria or beautiful Coffin Bay scallops from South Australia when they are in season when making this recipe. Avoid scallops that have been washed or soaked in water when removed from their shells — this bloats the meat, causing it to shrink when heat is applied. If you buy scallops in their shells, carefully remove the meat with a small knife by cutting the attached muscle, then wipe it clean with paper towel.