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Scallops in Brandy and Cream Sauce

ingredients

1 small onion
2 tbsp (1 oz) 25 g butter or margarine
glass white wine
3/4 lb (350 g) queen scallops
salt and freshly ground black pepper
sherry glass of brandy
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)

method

1. Finely chop the onion. Melt the butter in a heavy pan, add the onion and cook slowly, without colouring, until soft.

2. Pour on the wine and turn up the heat. Bring to the boil and reduce by about half. Add the scallops and season.

3. Add the brandy, then the cream. Bring to the boil and boil for 2 minutes.

4. Serve at once with creamy mashed potatoes or white boiled rice.

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