500

g

scallops

1

medium

onion; diced finely

4

cloves

garlic; finely chopped or crushed

1

Tbs

olive oil

100

ml

cream

4

spring onions; sliced on an angle

50

ml

white wine

1

Tbs

finely chopped chives

1

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

2

On medium to high heat, add the white wine to pan and reduce for 1 minute, Add cream and reduce until the sauce thickens to a nice coating consistency.

3

Add scallops, spring onions and gently toss in sauce for about 1 minute, Place scallops on big mound of rice pilaf and pour over sauce, then garnish with chives.