Ingredients Jump to Instructions ↓

  1. 8-12 hand-dived scallops , opened and cleaned

  2. 4 heads baby fennel , or 1 large bulb, quartered good knob of butter

  3. 1 large handfuls fresh or frozen peas

  4. 4 slices Parma ham , crisped in the oven

  5. 1 shallots , very finely chopped

  6. 1 orange , zest and juice

  7. 1 tbsp Glengoyne

  8. 10 year old whiskey

  9. 125 g unsalted butter , chilled and cubed butter , for frying fresh pea shoots , or mustard and cress to garnish

Instructions Jump to Ingredients ↑

  1. Scallops with fennel and peas Method 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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