Sautéed scallops with whisky
- 12 scallops
- 4 leeks, using just the white parts
- 5 fl oz heavy cream
- 8 oz whisky
- 1 tsp. olive oil
- 1 tablespoon butter
- Salt & pepper
1/ Cut the leeks into rounds.
2/ Heat the frying pan to 2/3 of the maximum power of your stove with the oil and cook the leeks for 10 min.
3/ Remove the leeks and add the butter then add the seasoned scallops.
4/ Cook for 30 seconds on each side then add the cream and the whisky.
5/ Add the leeks back to the pan to reheat.
Tip: You can replace the whisky with brandy or calvados.