Garlic Scallops of Western Fisheries
Ingredients for Garlic Scallops:
- 500 g
scallop flesh
- 1 medium
sized onion, diced finely
- 4 to 6
cloves of garlic finely chopped or crushed
- 1
tablespoon olive oil
- 100 ml
pouring cream
- 4 spring
onions sliced Chinese style (on an angle)
- a splash
of white wine (50 ml)
- 1
tablespoon finely chopped chives or parsley
Method:
- 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.
- On medium
to high heat, add the splash of white wine to pan and reduce for 1 minute, Add
cream and reduce until the sauce thickens to a nice coating consistency.
- 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 or parsley.
- Note:
This lovely dish can be enlarged by the addition of Prawns and most fillets of
fish.
We gratefully acknowledge this contribution from Rae
Burrows, Western Fisheries, Western Australia.
