Whisky Drenched Scallops Serves 4
Ingredients:
- 225g (8oz) dry-cut queen or king scallops, without roe, defrosted
- 30g (1oz) butter
- 125ml (4 fl oz) double cream or créme fraîche
- juice of half a lime
- 3 15ml spoon (3 tbsp) single malt whisky
- salt and freshly milled black pepper
- 4 cherry tomatoes, quartered
- 2 15ml spoon (2 tbsp) fresh chopped chives
- 225g (8oz) baby spinach leaves
Method
- Heat the butter in a large pan and add 4 x 15ml spoon (4 tablespoons) double cream or crème fraîche. Bring to the boil and reduce by half.
- Add the remaining cream, lime juice, whisky and seasoning.
- Add the scallops. Cover for 2-3 minutes, stirring occasionally. Add the tomatoes.
- Garnish with chives and serve on baby spinach leaves as a starter.
Recipe kindly donated by The Seafish Industry
