The delicate taste of scallops is much improved by a robust whisky sauce. Serves 6.
- 24 scallops
- 3 tbsp cream (or crème fraîche)
- 2 tbsp olive oil
- 6 leeks
- 3 tbsp whisky
- Wash the leeks well and slice into thin discs. Fry gently in a pan for 10 minutes, until soft. Set them aside. Heat the oil in the pan and cook the scallops for two minutes at a time (in batches if necessary—make sure each is cooked properly). Set them aside also. Pour the whisky into the pan and warm, then remove from the heat and stir in the cream. Season with salt and pepper to taste. Arrange the scallops and leeks on a plate and drizzle with the sauce.