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Ingredients
- 500 gm scallop flesh
- 1 med sized onion, finely diced
- 4 x to 6 cloves of garlic finely minced or possibly crushed
- 1 Tbsp. extra virgin olive oil
- 100 ml pouring cream
- 4 x spring onions sliced Chinese style (on an angle)
- 50 ml of white wine
- 1 Tbsp. finely minced chives or possibly parsley or possibly both
Directions
- Fry garlic and onion with oil in a medium warm pan for 2 min, but do not allow to colour. Add in scallops, lightly cook on one side for 20 seconds. Turn to cook other side for another 20 seconds and then remove from pan. On medium to high heat, add in the splash of white wine to pan and reduce for 1 minute, Add in cream and reduce till the sauce thickens to a nice coating consistency. Add in 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 or possibly parsley.
- This dish can be enlarged by the addition of prawns and most fillets of fish.
- *Use your favourite pilaf recipe or possibly look on the web under rice pilaf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 225g | |
| Calories 220 | |
| Calories from Fat 121 | 55% |
| Total Fat 13.71g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 369mg | 11% |
| Total Carbs 15.17g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.06g | 4% |
| Protein 2.29g | 4% |
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