| Whisky Drenched Scallops download this recipe 225g (8oz) king or queen scallop meats, without roe, fresh or defrosted 30g (1oz) butter 125ml (4 fl oz) double cream or cream fraiche juice of half a lime 3 x 15ml spoon (3 tablespoons) single malt whisky salt and black pepper 4 cherry tomatoes, quartered 2 x 15ml spoon (2 tablespoons) fresh chopped chives 225g (8oz) baby spinach leaves Heat the butter in a large pan and add 4 x 15ml spoon (4 tablespoons) double cream or crème fraiche. 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. Serves 4 |
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