Ingredients

• 12 scallops, on the shell if possible
• 1 tablespoon olive oil
• 2 tablespoons fresh herbs of choice (we suggest parsley, lemon thyme or chives)
• 1/4 cup white wine
• 2 tablespoons lemon juice
• freshly ground salt and pepper

Instructions

1. Remove the scallops from the shell.

2. Heat the olive oil in a pan over medium high heat.

3. Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.

4. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.

5. Drizzle a little of the sauce over each scallop, distributing the herbs evenly.

6. serves 2 as an appetiser.