• Prep and cook time: 10 minutes
• Yield: Serves 2
• 1 heaped tbsp butter
• salt and pepper to taste
• 1 shallot, finely chopped
• 60ml double cream (adjust to taste)
• 60ml high quality whisky (adjust to taste)
• 4 to 6 scallops per person (or more depending on your appetite) - drain them but keep their juice in a bowl and set aside
- Melt the butter in a frying pan on a low heat- be careful not to burn it.
- Next, add the chopped shallot and sweat on a very low heat.
- When the shallot pieces are translucent, place the drained scallops in the pan and gently turn for about a minute.
- Add the cream (increase or decrease the amount depending on your preferred cream to whisky ratio) and the scallop juice set aside from earlier.
- Season with salt and pepper.
- Then turn the scallops gently for another minute, making sure that the seasoning is well mixed through.
- In a separate deep saucepan, heat up the whisky.
- Pour onto the scallops, and flambé the dish.
- When all of the alcohol has been burnt off, its flavour will be embedded in the sauce, and the dish ready to serve.
- Quickly transfer the scallops with the sauce onto a warm plate and serve immediately.
NOTE: When cooking the scallops, be as quick as you can! Scallops are very easy to overcook.
This great family recipe is thanks to MSC - Marine Stewardship Council at https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/creamy-scallops-and-shallots