Oriental Scallops with Courgettes download this recipe 8 scallops, fresh or defrosted, sliced 1 x 5ml spoon (1 teaspoon) olive oil 1 small red onion, finely chopped 2 small courgettes, thinly sliced salt and black pepper 2 tarragon sprigs, leaves removed 4 x 15ml spoon (4 tablespoons) single cream Heat the oil, add the onion and stir fry on a moderate heat until soft. Add courgettes, seasoning, tarragon and scallops, cook for a further 2 minutes. Add cream, stir briefly to heat without boiling. Serve at once, on a bed of noodles or wild rice. Serves 2 NUTRITIONAL VALUES PER PORTION (APPROX) 226 Kilocalories; 17g Protein; 25g Carbohydrate; 7g Fat; 5g Fibre.