Directions

1. Using a vegetable peeler, slice the carrots and zucchini lengthways into thin ribbons. Then, use a small sharp knife to cut the ribbons lengthways into thinner strips. Place the carrot and zucchini ribbons in a bowl and set aside.

2. To make the saffron-butter sauce, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tablespoons. Strain liquid through a fine sieve into a smaller frying pan over a low heat. Then, discard the eschalot, peppercorns and saffron caught in the sieve. Add the butter to the fry pan, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue this process until all the butter has been incorporated. Then, remove from heat. Stir in the lime juice and chives. Taste and season with salt and white pepper. Set aside.

3. Meanwhile, in a large saucepan of boiling salted water, cook the pasta by following the packet directions until al dente. Drain and place pasta in large bowl. Add the carrot and zucchini ribbons as well as half of the saffron-butter sauce. Toss gently to combine.

4. In a small non-stick frying pan, heat the oil over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.

5. Serve pasta mixture amongst bowls and top with the scallops. Drizzle with remaining safron-butter sauce and serve immediately.