Ingredients

• 500 g scallops, flesh
• 1 medium onion, diced finely
• 4 -6 garlic cloves (finely chopped or crushed)
• 1 tablespoon olive oil
• 100 ml pouring cream
• 4 spring onions, sliced Chinese-style on an angle
• 1 dash white wine
• 1 tablespoon finely chopped parsley

Instructions

1. Fry garlic and onion in oil on a med-high heat for 2 mins, but don't allow to colour.

2. Add scallops, lightly cook on 1 side for 20 seconds.

3. Continue to turn and cook for another 20 seconds then remove from pan.

4. On medium high heat, add the splash of wine and reduce for 1 minute.

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

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

7. Place scallops on a mound of rice pilaf and pour over sauce, then garnish with parsley.

8. You can always omit some scallops and add prawns.