Razor clams and scallops in whiskey butter sauce

Fresh shellfish is an ideal match for the rich, whiskey and citrus-infused sauce in this recipe by Matt Tebbutt
By Matt Tebbutt
Razor clams and scallops in whiskey butter sauce
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • knob of butter
  • 2 razor clams, shells removed
  • 3 scallops, shells removed
  • 1/2 tbsp cubed pancetta
  • cooked spinach, to serve

For the whiskey butter sauce

  • 1 shallot, finely chopped
  • 1 orange, zest and juice only
  • 1 tbsp whiskey
  • 150 g unsalted butter


1. Melt the butter in a pan until frothing, then fry the scallops and razor clams for 2-3 minutes, or until golden and just cooked. Remove from the pan and keep warm.

2. Fry the pancetta for 3-4 minutes, or until crisp, then set aside with the shellfish.

3. For the whiskey butter sauce: place the shallots, orange juice and zest and whiskey into a small saucepan and bring to the boil. Simmer for 2-3 minutes, or until the liquid has reduced by half. Melt in the butter and stir well until the sauce is smooth.

4. To serve, pile the scallops, clams and pancetta on a bed of spinach and drizzle over the whiskey butter sauce.

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