1 heaped tablespoon butter
1 shallot, finely chopped
4 to 6 scallops per person (or more depending on your appetite)- drain them but keep their juice in a bowl and set aside.
60ml double cream (adjust to taste)
Salt and pepper- to taste
60ml high-quality whisky (adjust to taste)
- 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.