½

kg

scallops

2

Tbs

butter

¼

cup

spring onions

2

Tbs

parsley; chopped

3

cups

dry white wine

1

can

condensed cream of mushroom soup

1

pinch

pepper; to taste

1

pinch

salt; to taste

1

cup

brown rice; uncooked

1

Melt butter and sauté spring onions. Add scallops and stir over low heat for two minutes.

2

Stir in wine, soup and parsley. Heat through. Serve over brown rice.