- 2 oz butter
- 1 lb scallops
- 1 small onion, finely chopped
- 4 juniper berries, crushed
- 4 Tbsp gin
- 2 tsp tomato purée
- juice of ½ lemon
- 10 oz light cream
Melt butter in large frying pan and sear scallops on each side about one minute. Remove from pan and keep warm. Add onion to the same pan and cook gently until transparent.
Add the juniper berries and the gin and flame by igniting the warm gin in the pan. Once the flame has gone out, continue to cook until almost all the gin has evaporated.
Return the scallops to the pan, add the tomato purée, lemon juice, cream, and seasoning, and simmer gently until it has thickened slightly, but not too long or the scallops will toughen.
Serve on a bed of rice.