3. Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
4. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
5. Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
6. Serves 2 as an appetiser.
4. Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
5. Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
6. Serves 2 as an appetiser.
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