Ingredients

1 lb sea scallops – about 12 large
Salt and pepper
2 tbsp. butter and a bit of olive oil
1/4 cup whiskey
1 clove garlic – minced
1/4 cup heavy whipping cream (I used 1/2 and 1/2)
Chives – chopped

 

The making of...

1. Pat scallops dry with a paper towel. Season with salt and pepper. Set aside.

2. Heat a large sauté pan over med-high heat. When pan is hot add butter and melt. Add scallops. Cook for approx. 1-2 minutes until a crust has developed. Carefully flip and repeat. Remove scallops. Keep warm.

3. De-glaze pan with whiskey. Cook until alcohol has burned off. Add garlic and cream. Cook until mixture slightly thickens.

4. Pour sauce over scallops.

5. Garnish with fresh chopped chives if desired (or parsley, coriander, and the like).

 

Compliments to Chef Aline!