Gently cook the chilli in a splash of olive oil, add the whisky and deglaze the pan, add the fish stock and reduce the amount by boiling by 50% then add the cream and boil till thick taste and add salt if needed .
Get a hot pan and a splash of oil add the scallops turn after 2 mins cook for a further min then arrange the scallops on a plate 3 per person and add some water cress then spoon over the sauce sprinkle with spring onion and chives
This makes a great main course by upping the scallops to 5 per person and serving with some pink fir potatoes seasoned with sea salt and crisp shredded seaweed
Everything is prepared from scratch in our kitchens. Where possible we use ingredients sourced within 30 miles of our Beach Bistro. Meat from local farmers sourced by Old Hall Farm in New Romney, fish straight off the day boats leaving Hastings and Rye and fruit and vegetables freshly grown around us.
Submitted by: Trevor Hambley, The Beach Bistro, The Gallivant Hotel