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

1. Warm an ANTA serving plate in the oven.

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

3. 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.

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

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

5. 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.

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