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Scallops with whisky

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 6):


Wash the leeks and slice into thin rounds. Fry gently in a pan for 10 minutes, until soft. Remove and set aside.
In the frying pan, heat 2tbsp olive oil. Cook the scallops for 2 minutes on each side (N.B. Do not overcrowd the pan, you can do a few at a time and set aside to keep warm).
Once all the scallops have been cooked, remove them from the pan and set aside. Pour 3 tbsp of whisky into the frying pan and stir over the heat.
Remove the pan from the hob and stir in the cream. Season to taste.
Arrange the scallops and leeks on a plate and drizzle with the sauce.
Advice: This recipe works as a starter for 6, a main for 3 or a real feast for 2!

recommended wine :
Sancerre, Pouilly fumé

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