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This can be made in an ordinary frying pan but if you want to show off, make it in a chafing dish at the table.
12 or so scallops - depending on their size and the number of eaters
garlic granules (do not use fresh garlic)
50g (2 oz) unsalted butter
100 ml (4 fl oz) brandy - apple or apricot brandy is especially good
150 ml (1/4 pint) double cream
1 tablespoon chopped chives
Sprinkle the scallops with the garlic granuls. Melt the butter in a frying pan, add the scallops and cook over high heat for 3 minutes on one side. Meanwhile, heat the brandy in a small saucepan. Remove the scallops from the heat, pour the brandy over the scallops, light the brandy with a match and, when it burns out, return the pan to a high heat and cook for 2 minutes. Add the cream, stir until hot again. Pour into serving dishes, then sprinkle with chopped chives.
This would also be nice as a main course served with salad and cottage cheese (for IBS sufferers) or rice (for others).
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This is one of the many recipes from the 'IBS Starch-Free Diet' book.
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