Garlic Scallops

500gr scallop meat

1 medium onion, finely diced

4-6 cloves garlic, finely chopped or crushed

1 tbsp. olive oil

½ cup pouring cream

4 spring onions, sliced on an angle

Splash of white wine

1 tbsp. finely chopped chives or parsley

• Fry garlic and onion with oil in a medium-hot pan for 2 minutes, but don’t allow to color.

• Add scallops, lightly cook on one side for 20 seconds, turn and cook for another 20 seconds and then remove from pan.

• On medium-high heat, add the wine to pan and reduce for 1 minute.

• Add cream and reduce until the sauce thickens to a nice coating consistency.

• Add scallops, spring onions and gently toss in sauce for about 1 minute.

• Place scallops on to a big mound of rice pilaf and pour sauce over, the garnish with chives or parsley.

• Serves 4-6.

• Note: This lovely dish can be enlarged by the addition of prawns.