Whisky Crème Fraîche Scallops

Whisky Crème Fraîche Scallops


  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 300 grams scallops, roe removed
  • 1/4 cup whisky
  • 4 tablespoons creme fraiche
  • sea salt and ground pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 french baguette, to serve

A classic starter sure to impress guests. Serve with french bread to mop up the whiskey cream sauce. Recipe and image for Liquorland Toast by Olivia Galletly. Serves 4

  1. Melt butter in a non-stick ovenproof pan. Add garlic and scallops and fry on both sides quickly until they just begin to turn golden. Remove from pan.
  2. Increase the heat and add the whiskey. Cook for 1 minute or until alcohol has burnt off. Add the scallops, creme fraiche, salt and pepper and stir to combine.
  3. Place saute pan under the grill for 2 minutes until scallops are golden brown on top. Garnish with parsley and serve with crusty french bread.

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