Brut Champagne or Sparkling Wine

Method: Super easy
Time: 10 minutes

• 24 scallops, with roe
• 100g butter
• 2 garlic cloves, finely chopped
• 2 juicy, lemons, squeezed
• salt
• pepper to season
• small bunch of parsley, rinsed and finely chopped
• 1/2 cup watercress to garnish

Remove the scallops from the shell by simply sliding a small sharp knife under the flesh and separating the meat from the shell. Set aside. Wash and dry shells. Heat the butter in a pan until melted. Add the garlic and scallops and cook very briefly, 1 minute each side, at the most. Remove the pan from the heat; add lemon juice, Italian parsley, salt and pepper. Return to shells. Spoon over juices. Top with watercress and serve. Serves 4.

Recipe by Diane Heierli, Photography & Styling C&D Heierli