24

scallops

50

ml

white wine

1

Tbs

olive oil

1

Tbs

marmalade

1

Heat oil in sauté pan, medium to high heat. Sear scallops, 15 seconds either side, remove from pan and keep on warm plate.

2

Add wine and deglaze pan for 10 seconds then add marmalade and swirl around until sauce begins to boil.

3

Pour over scallops, garnish with a sprinkle of fresh herbs like chives, coriander and tarragon.