Ingredients

• 12 scallops, with roe left on
• 1 cup cream
• 3 tsp butter
• 3 shallots (diagonally sliced)
• 3cm piece fresh ginger (peeled & finely diced)
• Cracked black pepper and salt

Method

1. Melt butter in pan. Add the whole scallops and sauté for approximately 2 minutes until lightly browned. Do not over cook scallops as this will toughen them.
2. Remove scallops with a slotted spoon and place on a plate and keep warm.
3. Add ginger and shallots to the pan and stir-fry for 2 minutes.
4. Stir in cream and cook for 1-2 minutes until sauce has thickened.
5. Season with cracked pepper and salt to taste.
6. Place scallops on serving plates and pour sauce over.
7. Serve immediately.