Digby Scallops and Clams Sauteed in Canadian Whiskey

Total Time
Prep 20 mins
Cook 5 mins

A true canadian recipe :D you can leave out the clams if you wish or add shrimp to your tastes

Ingredients Nutrition


  1. Tomato Salsa:.
  2. In a bowl, mix all the ingredients together, set aside.
  3. Scallops and Clams:.
  4. In a large pot with half of the butter and olive oil, cook garlic until golden.
  5. Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
  6. Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.
  7. Heat a heavy bottom skillet. Add the remaining butter and olive oil.
  8. Season the scallops with salt. Sear the scallops, set aside.
  9. Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
  10. Stir in créme fraiche.
  11. Assembly.
  12. To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!


Most Helpful

Oh! I really liked this, very delicious and goes together so quickly. I did sub calamari rings and shrimp for the the clams and it turned out just great. Thank you

Marlitt July 13, 2008

This was SO sublime that I can hadly write my review! WOW WOW WOW!!!!! Just an amazing and SUCH an elegant recipe Marra - and well worth the expense for the special ingredients! I had to use tinned clams but my scallops were BIG and fresh - bought locally still in their shells! I have a recipe myself that uses whiskey with seafood and this was that same delectable and DIVINE taste! My parents who are here on holiday, and are demi-vegetarians, just LOVED this dish! Served with real French baguette and the recipe SAVED for the future! I made this for ZWT4 - but this will be on the menu next week again - when we have friends over for dinner.....will take a photo then! Merci ma leeetle sweet pea! FT:-)

French Tart June 26, 2008

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