Bring ½ cup of white wine to a gentle boil in a small saucepan over medium heat. Once boiling, pour it over a bowl containing your saffron threads, allowing them to steep for about 15 minutes.

Pat your dry-packed scallops thoroughly with paper towels to remove excess moisture. Season both sides generously with salt and black pepper.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer and sear for approximately 2 minutes without moving them. Flip the scallops, add 1 tablespoon of butter, and cook for an additional minute until they are opaque in the center.

In the same skillet, reduce heat to medium and add the chopped shallot and minced garlic. Sauté for about 2 minutes, then pour in the reserved saffron-infused wine and let it simmer until reduced by half. Stir in ½ cup of heavy cream and 1 tablespoon of tomato paste; simmer until thickened.

Taste the saffron cream sauce and adjust seasoning. Plate the warm scallops and spoon the saffron cream sauce over them. Sprinkle with fresh parsley before serving.