Garlic Scallops

Photo: flickr user swanksalot

Ingredients

500 grams scallop flesh

1 medium sized onion, finely diced

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)

50 ml of white wine

1 tablespoon finely chopped chives or parsley or both

Preparation

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. Turn to cook other side for another 20 seconds and then remove from pan. 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. Add scallops, spring onions and gently toss in sauce for about 1 minute. Place scallops on big mound of rice pilaf* and pour over

This dish can be enlarged by the addition of prawns and most fillets of fish.

*Use your favourite pilaf recipe or look on the web under rice pilaf.