Heat up a tin or two of cream of chicken soup.. depends on how many for dinner. Add a good bunch of very fine chopped parsley ( i use some of the stalks as well) and a pinch or two of white pepper and mix in.
Take your scallop whites and chop up into chunks 1/3rds or 1/4's and simmer/poach.. Dont overcook the scallops so about 4-5mins is fine..If its too thick, add a "little" milk and mix in till desired consistency
Place in serving bowl and add a little of the chopped parsley on top for decoration. Add some crispy toasted french stick with lashings of butter to complete if you wish.
Simply quick and tasty..!!!
Use the roes for a quick simple fry up by rolling them in "coat and cook".. piercing them with a toothpick (stops them bursting} and into a hot pan with a little butter and oil.. quick toss and devour..
Thanks to "Fisher" for this recipe.