Malt Whisky and Scottish Scallops.

This can be for six as a starter or three/four for a main meal .

Ingredients

• 24 hand dived scallops
• 2 tbsp good olive oil
• knob of butter (unsalted)
• 3 tbsp double cream
• 4 tbsp of good Whisky (we suggest Highland Park Scotch Malt Whisky)
• 6/7 baby leeks
• seasoning (salt and ground black pepper) to taste

Recipe preperation

• Clean out the leeks and slice thinly, fry them quite gently in the pan until soft and set to the side.
• In a heavy frying pan , heat the olive oil and butter and cook the scallops for approx 2 mins on each side .
• Remove the scallops for the pan and place aside.
• Pour the Whisky into the frying pan and keep stiring over the heat , once heated through , remove the frying pan from the heat and mix in the cream , salt and pepper to taste .
• Place the scallops and leeks on a platter and pour over the cream and Whisky sauce.

please enjoy

Related Whisky Boy Posts:

1. Langoustines in Whisky Sauce with Potato cakes