500 g scallop flesh
1 medium sized onion, diced finely
4 to 6 cloves of garlic finely chopped or crushed
1 tablespoon olive oil
100 ml pouring cream
4 spring onions sliced Chinese style (on an angle)
a splash of white wine (50 ml)
1 tablespoon finely chopped chives or parsley
1. Fry garlic and onion with oil in a medium hot pan for 2 minutes, but don’t allow to colour. Add scallops, lightly cook on one side for 20 seconds. Continue to rum and cook for another 20 seconds and then remove from pan.
2. On medium to high heat, add the splash of white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating consistency.
3. Add scallops, spring onions and gently toss in sauce for about 1 minute, Place scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley.
Note: This lovely dish can be enlarged by the addition of Prawns and most fillets of fish.