Scallops in a cream sauce

Ingredients: (serves two)

• 8  scallops with coral – fresh are best but frozen ones are a good substitute
• 50g butter
• Salt and freshly ground black pepper
• 1 tablespoon Brandy
• 100 ml white wine
• 100 ml single cream
• 1 teaspoon of fresh tarragon or marjoram
• Rocket leaves or watercress to serve

Method:

1. If using frozen scallops, thoroughly defrost them first .  Wash scallops and pat dry on kitchen paper
2. Heat the butter in a pan and when hot add the scallops
3. Lightly season them with salt and the pepper
4. After about 25 seconds turn them over and cook for a further 25 seconds (do not overcook them or they will be tough)
5. Flambé with the brandy and remove the scallops – keep them warm
6. Add the wine, cream and herbs to the pan and reduce the sauce until it coats the back of a wooden spoon
7. Serve the scallops, surrounded by rocket leaves or watercress, with the sauce poured over them and plenty of fresh bread

 Preparing fresh scallops:
1. Wash  the shells in clean cold water
2. Using an oyster knife prise open the shell and cut through the hinge muscle
3. Detach the rounded shell – the scallop is attached to the flat half
4. Scrape off the beard-like fringe that surrounds the scallop
5. Remove the black intestinal thread
6. Slide a sharp knife under the scallop and ease off the white flesh with the coral attached