CREAMY PAN FRIED SCALLOPS

courtesy of Alison Sykora, Natural Cooking of Scotland Tutor

INGREDIENTS
8 large king scallops
2 tablespoons oil
Knob of butter
100mls double cream
100gms button mushrooms, sliced
½ glass white wine
Parsley

METHOD
Prepare scallops by removing from shell, discarding the frilly skirt and inky coloured thread. Slice the white meat in two, cutting through the middle. Leave the coral whole.

Lightly cook the scallops in oil & butter, then add the mushrooms. Cook for 2-3 minutes. Add the wine and cook for a further minute.
Swirl cream into pan, taking care mixture does not stick. Return scallops to cleaned shells, put a large spoonful of sauce on each one and decorate with parsley.

Serve with fresh watercress and red pepper salad, and plenty of crusty bread.