Fried Scallops with Mexican mix

1 kg of Karolina scallops
400 g of Mexican vegetable mix
50 ml of unrefined olive oil
200 ml of whipping cream 36%
50 g of butter
Garlic flavouring
Ground white pepper

Directions: Place the vegetable mix in a frying pan with preheated olive oil; add salt and white pepper to taste. Sauté for 5 minutes. Chop coriander; add coriander to the Mexican mix. Defrost the scallops. Add spices to taste and fry the scallops in with hot olive oil sauté for 3–4 minutes. Pour the cream into a small pan, heat gently until almost boiling, add the butter in small blocks, mix well then add 2 pinches of the garlic flavour and the rest of the chopped coriander. Place the Mexican mix into the centre of a plate and surround with equal portions of the scallops for each serving. Pour the sauce over the scallops.