Scallops with Single-Malt Scotch and Creme Fraiche with Celeriac-Potato Mash (serves 4)
Scallops with Single-Malt Scotch and Creme Fraiche with Celeriac-Potato Mash
(serves 4)
16 King Scallops (the biggest you can get, roe on or off as you like)
4 tbsps unsalted butter
1 cup creme fraiche (or a mix of single and soured creams)
two shots good single malt scotch
juice of a quarter lime
salt, pepper
crusty toasted bread
In a heavy skillet, melt the butter and simmer until it begins to brown, then lay the scallops in, clockwise so you remember which went in first. Cook until the edges begin to brown on the underside, and then turn the scallops over in the order in which you laid them in the skillet. Expect major splattering of butter. When the second side browns nicely, remove the scallops (again, in the proper order) to a waiting plate. This whole process should take about 4 minutes. Do not overcook.
Put your baguette or whatever bread in the oven to toast, and turn back to the skillet. Lower the heat to medium and add the creme fraiche or creams. Simmer until the mixture is thick and coats the back of a spoon. Add the scotch and cook down until no more smell of alcohol rises from the skillet. Taste and add lime juice, then salt and pepper until perfect. Remove the toasted bread from the oven and butter one side. Return the scallops to the skillet and toss in the sauce for a minute. Plate up with sauce on the bottom, a nice helping of celeriac-potato mash, top with scallops and serve with sauteed asparagus.
