Scallops with cream and whisky

Ingredients

1 Tbsp	Vegetable oil
600 g	Scallops, roe attached (Main)
1 cup	Cream
2	Garlic cloves, minced
1 to taste	Salt & freshly ground pepper
½ cup	Whisky
¼ cup	Fresh dill

Directions

1. Heat oil in a deep, heavy-based pan over a high heat.
2. Fry scallops very quickly on both sides (about 30 seconds each), then add the cream, garlic, salt and pepper.
3. Heat through for a minute.
4. Throw in the whisky, tipping the pan a little to ensure a very hot surface for the whisky to catch flame.
5. Add dill and serve on a little bed of sliced potatoes or tagliatelle.