Name: Scallops Flambéed with Whiskey
Prep time: 20 min
Cook time: 20 min
Yield: 4 people
Cuisine: France
Ingredients: 20 scallops (With coral. If buying frozen, thaw in the refrigerator the night before); 250 oz ofbutton mushrooms (if in a jar, about 400 g); 1 shallot (sliced); 1 brick ofcrème fraîche; 1 cube ofchicken broth; 5 strand ofdill (preference fees); whiskey (or a similar alcohol); olive oil (for cooking); salt and pepper (Use salt sparingly, as there is already salt in the bouillon cube)

Scallops Flambéed with Whiskey

main courses pan-frying shellfish and seafood valentine's day

Updated on 06 February 2025 by

ratatouille

8 reviews 5 : Delicious

Diet

Vegetarian Fish

Level

Easy

Preparation

20 minutes

Cooking

20 minutes

If you're looking for a dish that's easy to prepare but makes a big impression at the table, come try this recipe for scallops flambéed with whiskey!

This rich, woody spirit enhances the subtle, refined flavor of the scallops without overpowering it.

After being seared and flambéed, the scallops are cooked in an irresistible mushroom and dill cream sauce.

They pair wonderfully with tagliatelle and Parmesan cheese.

In short, this pan-seared dish of scallops flambéed with whiskey makes the perfect meal for a holiday celebration or a gathering with friends!

For

people

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20 scallops With coral. If buying frozen, thaw in the refrigerator the night before
8.8 oz of button mushrooms if in a jar, about 400 g
1 shallot sliced
1 brick of crème fraîche
1 cube of chicken broth
5 strand of dill preference fees
whiskey or a similar alcohol
olive oil for cooking
salt and pepper Use salt sparingly, as there is already salt in the bouillon cube

1
Drain the mushrooms, reserving the liquid; you can use it to thin the sauce if needed.
2
In a skillet, sauté the drained mushrooms—lightly seasoned with salt—in olive oil. Once they’ve browned, set them aside, covered.
3
In this oil, sauté the thawed, whole, and lightly salted scallops. Almost immediately, add the finely chopped shallot. Sauté briefly (about 2 minutes on each side—the scallops should remain tender, as they will finish cooking in the sauce).
4
Then add the mushrooms and flambé the mixture with whiskey.
5
Next, add the cream, the crumbled bouillon cube, the pepper, the sprigs of dill, and, if desired, the mushroom juice, a little at a time, depending on the desired consistency of the sauce.
6
Let it simmer for a few minutes over low heat, uncovered, until the sauce thickens. Adjust the salt and pepper to taste. Don't cook them for too long, or the scallops will become rubbery.