In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about 2 minutes.

Stir in saffron.

Set aside

In nonstick skillet, heat half each of the butter and oil over medium-high heat;

sautée leek until softened, 5 to 6 minutes.

Stir in edamame and half each of the salt and pepper.

Remove from pan and keep warm; wipe skillet clean.

In same skillet, heat remaining butter and oil over medium-high heat until foaming.

Sprinkle scallops with remaining salt and pepper

sear all over until browned and centres are opaque, 4 to 6 minutes.

Divide leek mixture between 2 small plates.

Top each with 2 scallops; drizzle each with 2 tsp of the lemon cilantro oil. Serve immediately.