Bring 400 ml cream to the boil. Add 1 tbsp grated ginger, one and a half tsp garlic, 5 tbsp white wine and 1 tbsp oyster sauce. Reduce till the sauce thickens
Panfry 2 scallops. 1 min on each side. Serve with some sweet peas for color and a crumbled crunchy nori sheet.
My friend Haro was in Acre (Israel) and brought me chef Uri Buri's book. First I made this very different seafood recipe.
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