You can use either bay scallops or sea scallops for this recipe. They are served in a rich and creamy garlic sauce. Serve over rice pilaf. This recipe comes from Western Fisheries in Western Australia.
In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color), for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside.
Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.
Return scallops and add green onions, stirring until heated through.
Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.