Summer scallops

This is my hubby's Waylon's favorite dish, and ingredients like lemon and garlic can easily be adjusted to suit the cooks particular preferences or changed using different rices, herbs etc. This is an extremely easy but impressive entree/light meal to serve guests when entertaining over the summer and is simply delicious!

Ingredients

1 dozen	Scallops (Main)
1 knob	Butter

Sauce

1 bottle	White wine
1 small	Onion
1 clove	Garlic
1 medium	Lemon
½ cup	Jasmine rice
2 knobs	Butter
1 bunch	Fresh coriander
1 pinch	Salt & freshly ground pepper

Directions

1. Add very finely chopped onion and crushed garlic into a med-high heated pan with a couple of knobs butter and saute. Add a good dash of the white wine ( Brancott or Montana Sauvignon Blanc works a treat) while pan is hot and then let simmer until onions are clear. Turn down heat to very low add the cream and reduce before adding 1/4 cup of lemon juice stirring occasionally and let contents reduce down to a cream consistency turn off heat. Add salt and pepper to taste.
2. While the sauce is reducing, cook the rice till tender, drain and put to one side.
3. In a heavy based pan add a knob of butter and bring to a high heat then add scallops cooking quickly and turning once. When each side is lightly caramelized remove scallops immediately from pan and put to one side.
4. Add some finely chopped coriander to the rice, mix and place a rice serving on each plate then place scallops and a good serving of the creamy sauce over both the scallops and rice, add an extra squeeze of lemon and some coriander to garnish. A small fresh summer salad with a drizzle of olive oil will complete the dish and accompany ideally with a delicious glass of your chilled Brancott or Montana Sauvignon Blanc. Enjoy!