Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
2 tablespoons butter
1/2 cup whipping cream or crème fraîche
Juice of half a lime
3 tablespoons single malt whiskey
Salt and ground black pepper to taste
8 ounces king or queen scallop meats, without roe
4 cherry tomatoes, quartered
2 tablespoons fresh chopped chives
8 ounces baby spinach leaves
- Heat the butter in a large pan and add 4 tablespoons whipping cream or crème fraîche. Bring to the boil and reduce by half.
- Add the remaining cream, lime juice, whiskey and seasoning. Add the scallops. Cover for 2 to 3 minutes, stirring occasionally. Add the tomatoes.
- Garnish with chives and serve on baby spinach leaves as a starter.
Makes 4 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.