12 Scallops
12 baby carrots cooked
bunch of parsely
1 shallot finely chopped
1/4 pt chicken stock
1/4 pt cream
Salt and Pepper
1 tbsp Olive oil
1/2 oz Butter

Prepare the parsley sauce by slowly cooking the shallot until soft, then add the stock and the parsley – bring to the boil and simmer for a couple of minutes. Liquidize until very smooth and stir in the cream. Season.

For the scallops – pat dry. Melt the butter and olive oil – when very hot – sear the scallops for 2 minutes on each side. Season.

Arrange the scallops on a pretty place with the baby carrots and parsley sauce.