While the cream reduces, let the saffron infuse in a glass with hot water. After 5 minutes add the saffron water to the cream, stir well and when the sauce has a nice velvety consistency, add salt and pepper to taste and set aside.
Cut the cherry tomatoes in half, dress them with a touch of salt and brown sugar and let them slowly roast in the oven while it's getting hot. On another tray, add the walnuts for a couple of minutes to toast.
Then, on a pan over medium-high heat, add a bit of olive oil and add the previously washed and dry-patted scallops, sprinkled with salt and pepper. Let the scallops cook without touching them for 2-3 minutes per side until they get a gorgeous golden sear.