1. Season the scallops with salt and pepper then dust them with flour

2. Heat the butter in a large frying pan and fry the strips of spring onion over a brisk heat for about 2minutes

3. Add the scallops of veal and fry quickly for 5minutes, turning them once

4. Add the white wine and allow it to bubble briskly for a minute

5. Stir in the single cream and the redcurrants and heat through

6. Spoon onto a warm, shallow serving dish

7. Garnish with the small springs of fresh redcurrants

8. Serve immediately

List of ingredients required:

(serves 8 people)

Salt and freshly ground pepper
2 level tablespoons plain flour
2 oz (50g) butter
6 spring onions, cut length-ways into thin strips
285ml dry white wine
2 lb (900g) veal fillet, cut into small thin scallops
285ml single cream
8 oz (225g) redcurrants, stripped from their stalks

Garnish:

Small sprigs of redcurrants