Instructions: Combine wine and juice in medium frying pan, bring to boil, add scallops, reduce heat, simmer, uncovered, for about 2 minutes or until scallops are tender. Remove from pan.

Bring liquid in pan to boil, boil rapidly, uncovered, until reduced by half. Stir in spring onions, garlic and basil. Stir in cream and reduce slightly, then add scallops.

Remove from heat, gradually whisk in butter. Reheat without boiling.

Serve with boiled rice, if desired.

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