Ingredients:

100ml Thickened Cream
90ml Boursin Cheese
4pcs Sundried Tomato
300g Scallops
40g Shallots
1/2 pc Lime
10ml Olive Oil
Cracked Pepper

Preparation:

Finely chop shallots. Chop sun dried tomato julienne style. Place each ingredient in a separate bowl.

On the Teppanyaki:

Splash a dash of olive oil on the teppan, spread oil with spatula. Saute shallots and sun dried tomato for 30 seconds. Set aside on a cooler part of the hot plate. Pour 100ml of thickened cream over sauteed vegetables. Mix boursin cheese with cream and allow the cheese to melt. Once thickened, scoop sauce and serve on a plate. Scrape sauce off the teppan. Wipe table clean. Pour another dash of olive oil onto the hot plate. Place scallops on the teppan. Saute both sides. Cover scallops with butter before serving on a bed Boursin cheese sauce. Sprinkle cracked pepper over scallops.