Dice the onion finely and chop or crush the garlic cloves.

Heat olive oil in a pan on medium-high heat.

Fry garlic and onion in oil for 2 minutes, being careful not to brown them.

Add scallops to the pan.

Lightly cook scallops on one side for 20 seconds.

Turn and cook for another 20 seconds, then remove from pan.

Add a splash of white wine to the pan on medium-high heat.

Reduce the wine for 1 minute.

Add cream to the pan and reduce until the sauce thickens to a coating consistency.

Add scallops and sliced spring onions to the sauce.

Gently toss in the sauce for 1 minute.

Place scallops on a mound of rice pilaf.

Pour the sauce over the scallops and rice.

Garnish with finely chopped parsley.

Optionally, add prawns along with or in place of some scallops.