Queen Scallops al Cointreau
Salt and pepper
Virgin olive oil and butter
Put a knob of butter and a little olive oil into a warm pan.
Heat gently until bubbles appear, then add the Queen Scallops
with a pinch of seasoning and thyme.
Add a dash of Cointreau to the pan and flame.
Increase temperature and stir gently for a minute.
Add lemon juice and cream and reduce
Recipe created by Carlo to commemorate the visit of Her Majesty the Queen to Kirkcudbright on 14th July 2010.
211 King Street