Scallops in Cream Sauce

• 8 fresh scallops
• 1½ oz (40 g) butter
• salt

Have the scallops removed from the shells. Rinse and slice into two or three pieces according to size. Heat the butter in a pan and, when frothing, add the scallops. Fry gently, turning occasionally for about 5 minutes.

Season to taste, add the cream and reheat gently without boiling.

Serve at once.