8 oz. king or queen scallop meats, without roe 2 Tbsp. butter 1/2 c. whipping cream or crème fraîche juice of half a lime 3 Tbsp. single malt whiskey salt and black pepper 4 cherry tomatoes, quartered 2 Tbsp. fresh chopped chives 8 oz. baby spinach leaves
What to do:
1. Heat the butter in a large pan and add 4 Tbsp. whipping cream or crème fraîche. Bring to the boil and reduce by half. 2. Add the remaining cream, lime juice, whisky and seasoning. Add the scallops. Cover for 2-3 min., stirring occasionally. Add the tomatoes. 3. Garnish with chives and serve on baby spinach leaves as a starter.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
