INGREDIENTS: For 4 people
16 to 20 pieces of scallops – 1kg of bok soy – 1 onion – 5 cloves of garlic – 4 full tbsp of thick creme fraiche – 4 tbsp of oil – Oregano – Thyme – Salt – Pepper
Chop the onion and the garlic. Clean and wash the bok soy; dry it using a salad spinner to avoid a great excess of water in the preparation.
Wash and dry the scallops with kitchen towel. Salt and pepper them, then season with 1/4 of the chopped onion, garlic, some little thyme and oregano.
In a large pan, sautée the rest of onion and garlic in 2 tbsp of oil. Add the bok soy and stir them for some 2 minutes. Add the creme fraiche, salt and pepper. Cook for 1 or two more minutes.
Heat the remaining oil in a frying pan, add the scallops and sauté them as needed depending on their size being careful not get them overcooked. Serve with rice, potatoes or fried banana.