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Razor clams and scallops in whiskey butter sauce
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1
Fresh shellfish is an ideal match for the rich, whiskey and citrus-infused sauce in this recipe by Matt Tebbutt
Ingredients
- knob of Butter
- 2 razor clams, shells removed
- 3 Scallops, shells removed
- 1/2 tbsp cubed Pancetta
- cooked Spinach, to serve
For the whiskey butter sauce
Method
1. Melt the butter in a pan until frothing, then fry the scallops and razor clams for 2-3 minutes, or until golden and just cooked. Remove from the pan and keep warm.2. Fry the pancetta for 3-4 minutes, or until crisp, then set aside with the shellfish.
3. For the whiskey butter sauce: place the shallots, orange juice and zest and whiskey into a small saucepan and bring to the boil. Simmer for 2-3 minutes, or until the liquid has reduced by half. Melt in the butter and stir well until the sauce is smooth.
4. To serve, pile the scallops, clams and pancetta on a bed of spinach and drizzle over the whiskey butter sauce.
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