Digby Scallops and Clams Sauteed in Canadian Whiskey

Recipe by MarraMamba
READY IN: 25mins




  • Tomato Salsa:
  • In a bowl, mix all the ingredients together, set aside.
  • Scallops and Clams:
  • In a large pot with half of the butter and olive oil, cook garlic until golden.
  • Add the leeks and mushrooms, sauté for 2-5 minutes, season with black pepper.
  • Pour in whiskey, flambé. Add white wine and clam juices or fish stock. Reduce to half.
  • Heat a heavy bottom skillet. Add the remaining butter and olive oil.
  • Season the scallops with salt. Sear the scallops, set aside.
  • Place the clams in the pot. When the liquid has returned to a boil, remove from heat.
  • Stir in créme fraiche.
  • Assembly.
  • 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!