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.