Plump queen scallops swimming in a fire of whiskey and burnt butter.
Scallops with the upper shell casing removed, butter, whiskey .chives and sea salt. Scallops placed flesh down in a very hot skillet – the butter must be on the verge of turning a burnt brown. The shells are flipped over and doused with a generous splash of whiskey and put to flame with the addition of another knob of butter. The pan is swirled with added sea salt and served as quick as possible.