Flambéed Scallops with Caorunn Gin
Sweet scallops flambéed in Caorunn Gin, a sophisticated and quick appetizer.
Equipment
- Large skillet, Tongs, Measuring spoons, Plates
Ingredients
- Butter 2 tbsp
- Caorunn Gin 60ml
- Lemon juice 1 tbsp
- Scallops 500g
- Salt and pepper to taste
- Shallots minced 2 tbsp
Instructions
- Dry the scallops with paper towels.
- Season the scallops with salt and pepper.
- Melt the butter in a large skillet over medium-high heat.
- Add shallots and cook until softened, about 2 minutes.
- Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown.
- Pour the Caorunn Gin into the skillet.
- Carefully tilt the skillet towards the flame to flambé the gin.
- Once the flames subside, add lemon juice.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with fresh parsley and serve with crusty bread.Wine Advice:
A dry, crisp white wine like a Picpoul de Pinet or a light-bodied Sauvignon Blanc.Nutritional Information
Calories: 220 kcal | Carbohydrates: 4 g | Protein: 28 g | Fat: 8 g | Fiber: 0 g | Sugar: 1 g | Salt: 0.6 g
