Scallops in Champagne Sauce

Remove the scallops from their shells, reserving any liquid that escapes and the shells. Clean the scallops, wash and pat dry. Clean the spring onions, wash and cut diagonally into 3 cm long pieces. Peel and finely chop the ginger. Heat the butter in a frying pan and sauté the spring onion pieces, ginger and garlic cloves for 3 minutes, stirring. Slice the scallops and add them with their liquid.Fry the mixture vigorously for about 5 minutes, then carefully lift the scallops and vegetables from the pan. Add the champagne to the pan and reduce slightly. Stir in the whipped cream. Return the mussels and vegetables to the pan and season with salt and pepper. Serve garnished with parsley. Arrange in the cleaned mussel shells, if desired.

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