- Serves: 4 as a starter
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 8-12 hand-dived scallops, opened and cleaned
- 4 heads baby fennel, or 1 large bulb, quartered
- good knob of butter
- 1 large handfuls fresh or frozen peas
- 4 slices Parma ham, crisped in the oven
For the whisky and orange butter sauce
- 1 shallot, very finely chopped
- 1 orange, zest and juice
- 1 tbsp Glengoyne 10 year old whiskey
- 125 g unsalted butter, chilled and cubed
- butter, for frying
- fresh pea shoots, or mustard and cress to garnish
1. Blanch the fennel for 2-3 minutes then drain and pat dry.
2. Season the scallops. Melt a good knob of butter in a frying pan, and when it has stopped foaming add the scallops. Sear on for 2 minutes on the first side, then turn over and sear for 1 minute. Transfer to a warm plate, and keep the pan.
3. For the whisky and orange butter sauce: put the chopped shallot, orange zest and juice and whisky in a small pan and reduce to a tablespoon.
4. Now quickly whisk in all the butter off the heat until liquid but still creamy, then pass through a strainer and keep warm in a warm water bath (don't let it get too hot or it will split).
5. Reheat the scallop pan, add a knob of butter and colour the fennel for a couple of minutes. Add the peas and cook for about a minute. Remove from the heat.
6. Arrange a piece of fennel on each warm plate, top with a pile of scallops then spoon the peas around the base. Taste the butter sauce, adjust the seasoning with salt and freshly ground black pepper and a drop of whisky and drizzle around the plate. Finish with a piece of Parma ham and a few pea shoots. Serve with a crisp side salad, or warm potatoes in the winter.
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