Preparation: Heat the white wine in a small saucepan over medium-high heat. Once boiling, transfer the wine into a bowl, add the saffron threads, and let steep. This can be done an hour ahead for a more intense flavor.
Cook Scallops: Season the scallops with sea salt and pepper. Heat a skillet over medium-high, add avocado oil, and sauté the scallops for 2 minutes. Flip, add butter, and cook for another minute. Remove scallops and cover loosely with foil.
Sauce Preparation: In the same skillet, add a bit more oil, reduce to medium-low, and sauté shallot and garlic for 2 minutes. Stir in the saffron wine, cooking for 2 more minutes before adding heavy cream and tomato paste. Continue stirring for 3 minutes.
Serve: Season the sauce with salt and pepper to taste. Plate the scallops, pour the saffron sauce over, and garnish with chopped parsley.