Scallops with cream and whisky
- Heat oil in a deep, heavy-based pan over a high heat.
- Fry scallops very quickly on both sides (about 30 seconds each), then add the cream, garlic, salt and pepper.
- Heat through for a minute.
- Throw in the whisky, tipping the pan a little to ensure a very hot surface for the whisky to catch flame.
- Add dill and serve on a little bed of sliced potatoes or tagliatelle.