Scallops Single Malt download this recipe 55g (1lb) queen scallop meats, fresh or defrosted 150ml (5 fl oz) fish or chicken stock 115g (4oz) butter or margarine 2 x 15ml spoon (2 tablespoons) fresh chopped parsley 2 x 15ml spoon (2 tablespoons) single malt whisky 40g (1 and a half oz) fine oatmeal Preheat the grill Poach the scallops in the stock for 3-4 minutes until just tender. Drain and transfer to shallow individual dishes. Meanwhile melt the butter or margarine in a small pan, stir in the parsley, whisky and 30g (1oz) of the oatmeal. Cook gently for 1-2 minutes. Pour the sauce over the scallops, sprinkle with remaining oatmeal and cook under a hot grill until golden. Serves 3-4 NUTRITIONAL VALUES PER PORTION (APPROX) 237-177 Kilocalories; 37-28g Protein; 3g Fat; 10-7g Carbohydrate; 1g Fibre. Tip: if queen scallops are unavailable use a mixture of king scallops and skinned white fish fillet, fresh or defrosted and sliced.