Written by Kaitime
• 6 Whole Scallops
• 100mls olive oil
• ½ onion, diced
• 2 garlic cloves, diced
• 200mls cream
• 200mls Madori Liquor
• 2tbsp fresh dill
In a pan heat olive oil and sauté the onions and garlic gently.
Wash the top and bottom of the scallop shell to remove the sand and grit. Place the scallops into the pan onto the onion and garlic.
Sprinkle over the top with Midori and flambé, add the cream and dill. Place a lid onto the saucepan and reduce till sauce has thickened slightly and the scallops have opened.
Serve on a platter, and pour the remaining sauce over the scallops.