Saute Scallops

(serves  4)

Ingredients

·       24 scallops cleaned and whole
·       Clove of finely chopped garlic
·       Large knob of butter
·       Fresh chopped parsley
·       Finely chopped shallot
·       Dry white wine

Melt the butter in a frying pan until very hot. Add the shallot and stir until soft but not browned.

Add the whole scallops and quickly sear on both sides, the outside should begin to lightly brown but the centres remain creamy white.

Stir in the garlic for a few seconds and then add a good glassful of wine and the parsley. Stir briefly.

Serve in heated dishes with plenty of fresh French bread

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