Swimming Scallops &
Smoked Salmon in Cream 

Ingredients:

4 pounds fresh or IQF swimming scallops
1 tbsp chopped garlic
1/2 cup dry white wine
1 cup heavy cream
3 ounces smoked salmon

Directions:

Do not thaw frozen scallops.

Preparation: In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the fresh or frozen scallops and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the scallops are open.

Note: Do not boil over high heat as the cream could curdle.