Ingredients
- 1 Pound (500g) sea scallops
- 1 medium-sized onion, finely diced
- 4 – 6 garlic cloves finely chopped or crushed
- 1 tbsp. Olive Oil
- 1/2 cup (125 ml) table cream
- 4 spring onions, sliced on an angle
- splash of white wine
- 1 tbsp. finely chopped chives or parsley
Methods
Saute garlic and onion with oil in a medium-hot pan for 2 minutes; don’t allow to turn colour. Add scallops and lightly cook on one side for 30 seconds. Continue to cook for another 30 seconds and then remove from the pan. On medium to high heat, add the splash of white wine to the pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops and spring onions and gently toss in sauce until mixed. Place scallops on a big mound of rice pilaf and pour over the sauce, then garnish with chives or parsely. Makes 4 – 6 servings.
Comments
For us, this was a 2 person recipe. We used 350 grams of scallops and 150 grams of shrimp. Rather than use rice pilaf, we opted for angel hair pasta with finely chopped peppers. If you got with pasta double the sauce, you will need it. Also, for any seafood recipe that calls for white wine, I always use Processo.