Scallops with Bacon in a Whiskey Cream Sauce
By OcadoLife
Published on 04 October 2022
This recipe is kindly provided by the Ballycotton Seafood Stall, who have been trading in The English Market in Cork since 2007. The business belongs to the Walsh family, whose fleet has been fishing out of Ballycotton Bay for more than 20 years.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 12 scallops
- 150 ml of double cream
- 3 bacon rashers
- 2 spring onions
- 1 tbsp of irish whiskey
- 1 knob of butter, for frying
Method
Step 1
Flash-fry the scallops in a little butter for 1 min per side, then leave to stand on a plate. Chop the spring onions, fry in the same pan, then remove to one side. Grill the bacon and put aside to cool.Step 2
Put the pan back on the heat, add the whiskey and set alight (this stops the sauce tasting bitter, but be very careful, as the flames can get quite high). After a few seconds, when the flame subsides, add the cream, stir well and season.Step 3
Leave the sauce to simmer on a low heat for about 10 mins until reduced by half. Add the spring onions.Step 4
Cut the bacon into bite-sized pieces and add to the sauce. Put the scallops into the washed and dried shells (two per shell, if you have them), pour over the whiskey cream and serve immediately.