Scallops Caorunn

• 1 crusty white roll
• 1 tbsp rapeseed oil 
• 6 scallops with roe
• knob of butter
• 1 bunch parsley, finely chopped
• 1 tbsp Caorunn gin 

Warm an ANTA serving plate in the oven.

Coarsely grate the roll and fry in a little oil until golden brown, turn onto a plate to cool.

Fry the scallops in half the butter for about 2 minutes, turn and fry for another couple of minutes, remove and keep warm. Then fry the roes for about a minute on both sides. 

Stir the parsley into the bread crumbs, spoon onto the warmed plate making six nests. 

Place a scallop and roe on each nest pouring any juices equally over the nests. 

Heat the gin in a pan, bring to the boil and pour into a ladle. In front of your guests pour the gin over the scallops and roe and set alight.