Creamy scallops and shallots | Marine Stewardship Council

Ingredients

• 1 heaped tablespoon butter
• 1 shallot, finely chopped
• 4 to 6 scallops per person (or more depending on your appetite)- drain them but keep their juice in a bowl and set aside.
• 60ml double cream (adjust to taste)
• Salt and pepper- to taste
• 60ml high-quality whisky (adjust to taste)