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For this recipe, fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to color. Add scallops, lightly cook on one side for 20 seconds.
Continue to rum and cook for another 20 seconds and then remove from pan. On medium to high heat, add the splash of white wine to pan and reduce for 1 minute. Add cream and reduce until the sauce
thickens to a nice coating consistency. Add scallops, spring onions and gently toss in sauce for about 1 minute. Place garlic scallops on big mound of rice pilaf and pour over sauce, then garnish
with chives or parsley. Serves 4 to 6.
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