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Scallops Torrades

(as a starter for four)

Scallops Torrades

4 plump Scallops
2 oz Butter
4 Streaky Rashers
2 Scallions
4 Tbs. Irish Whiskey
6 oz. Cream

Clean and trim off the scallops.
Cut in two across the middle.
Dice the rashers, slice the scallions along the length and then separate the white from the green.
Melt the butter in a pan and fry the diced rashers until crisp.
Put to one side.
Drain off most of the fat leaving about 1 tablespoonful.
Gently fry the white part of the scallion in this until soft.
Add the scallops and fry gently on both sides for one minute.
Add the whiskey to the pan and simmer for 2 mts.
Using a slotted spoon take the scallops from the pan and divide between 4 warm plates.
Add the cream, the crisp rashers and the green of the scallions to the pan and fry briskly to make a sauce.
Spoon over the scallops and serve with a spoon or some bread to mop up the sauce.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef