Jackie's scallops

This quickly cooked scallop dish comes from Jackie McCabe. A large pinch of curry powder flavours the creamy sauce.

Ingredients

100 g	Butter
24 large	Scallops (Main)
500 ml	Cream
1 pinch	Curry powder, a generous one

Directions

1. In a deep frypan melt butter until sizzling and add the scallops. Fry until just cooked, then remove to a warm plate.
2. Add cream and cook rapidly until reduced and thick, adding the curry powder and seasoning with salt and pepper.
3. Return scallops to the pan, including any juices that have accumulated, and serve immediately (preferably in scallop shells) with crusty garlic bread to sop up the sauce. Accompany with a simple side salad.