2) Sear the scallops on a hot griddle.
3) Reduce the cream by boiling with the shallots and spring onions, adding a little of the reduced stock
4) Shake in the cold butter and add the saffron and horseradish
5) Cut the smoked salmon into strips and add to the sauce, seasoning to taste.
6) Put haddock on plate with the scallops on top and serve with the sauce around the fish.