Friday, 29 January 2010

Scottish King Scallops with Whisky Cream Sauce

Scottish King Scallops with Whisky Cream SauceKing scallops are a deliciously sweet type of shellfish. Soft and succulent, they almost seem to melt in the mouth - provided that they are cooked in the correct fashion. The recipe described below is for one person and includes details of the most common way in which I like to cook scallops.


5 or 6 Scottish King scallops
1/2lb potatoes
2 tbsp frozen peas
Circa 1 pint of milk
1 tbsp freshly chopped parsley (plus sprig for garnish)
1 clove of garlic (crushed or grated)
1 tbsp double (heavy, in USA) cream
1 tsp quality single malt Scotch whisky


The first step is simply to peel and chop the potatoes and place them in to a pot of boiling, salted water. They will take around twenty-five minutes to cook.

It is important to note with scallops that the orange coral should be left intact. It is delicious! Far too many people are under the gross misapprehension that this is something to be discarded. Scottish King scallops in particular are expensive enough without discarding part of them uneaten.

After the potatoes have been on for around twenty minutes, the scallops should be added to a separate pot and enough cold milk added to completely cover them. They should not be seasoned in any way - no salt, no pepper, no herbs: nothing! It is the purely natural flavour of the Scottish King scallops that we want and not something imparted by an alien substance.

The pot containing the King scallops and milk should then be put on to a moderate heat and cooked only until the milk just begins to simmer around the edges. It must not be allowed to come to a boil. At this stage, the Scottish King scallops are cooked and should be removed from the pot with a slotted spoon to a warmed plate.

The peas will take around three minutes to cook in a separate pot in boiling water and should be put on immediately after the scallops, to be drained after this time has elapsed. The potatoes should then be drained and mashed with a little of the scallop poaching liquer, the garlic and the parsley.

The whisky cream sauce takes mere seconds. The cream and the whisky should be added to a very small saucepan and the pan heated while you stir with a wooden spoon on a very gentle heat until the sauce barely starts to simmer.

The potatoes should be added to the plate first and arranged in the form of a circular bed for the Scottish King scallops. The peas should then be placed around the edges, the scallops on top of the potatoes and the sauce drizzled very lightly over the scallops. The small sprig of parsley should be used as the final garnish.


  1. every chef on tv or elsewhere who cooks scallops omits the coral, coming from Skye on the West coast of Scotland and having relatives and friends who have fished or dived or farmed scallops, not scollops all my life I find the ommision, another trendy clinical food phase,the coral is not only delicious but also adds colour and beauty to the dish,what a waste!!I also have bought beautiful frozen Orkney scallops with corals intact.