Scallops with cream and whisky

Photo / Herald on Sunday

Serves 6 as a starter

1 tbsp vegetable oil
600g scallops, roe attached
1 cup cream
2 cloves of garlic, minced
Sea salt, freshly ground pepper
1/2 cup whisky
1/4 cup fresh dill, chopped

Heat oil in a deep, heavy-based pan over a high heat.

Fry scallops very quickly on both sides (about 30 seconds each), then add the cream, garlic, salt and pepper. Heat through for a minute.

Throw in the whisky, tipping the pan a little to ensure a very hot surface for the whisky to catch flame.

Add dill and serve on a little bed of sliced potatoes or tagliatelle.

- Detours, HoS