Manx Queenies

Method

Clean the queen scallops thoroughly under cold running water and pat dry with kitchen paper. Finely chop the shallots and gently fry them in butter in a large shallow pan over medium heat until softened. Add the scallops to the pan and cook for 2-3 minutes per side until just opaque and tender. Pour in the white wine and allow it to reduce by half, then stir in the double cream and season with salt and pepper. Simmer gently for 2 minutes until the sauce thickens slightly. Finish with a squeeze of fresh lemon juice and scatter with chopped parsley before serving immediately.