2 tsp. olive oil
1 knob of butter
8 scallops, with or without the roe
1 French shallot, fine diced
60 ml white wine
¾ cup cooking cream
3 sprigs parsley, finely chopped
Salt and pepper
Season the scallops with salt and pepper. Heat a large pan over medium-high and add the butter and olive oil. Add the scallops and cook for 30 seconds on one side before turning over and cooking for a further 10 seconds or so. Remove from the pan and place on warm plate.
Now add the shallots to the pan and cook for 1 minute to soften, then add the white wine and bring to the boil before adding the cream. Reduce until it thickens slightly. Return the scallops and its juices to the sauce and immediately turn the heat off. Sprinkle with parsley and serve.