For the scallops:12 Cornish scallops in shell
12 baby sprouts, halved
Pomegranate seeds to garnish
100ml gin, gently warmed
For the flavoured butter:250g butter, softened to room temperature
1 tbsp rosemary, finely chopped
1 tbsp blood orange marmalade
Pinch of sea salt
½ tsp grated nutmeg
To serve:Conker Navy Strength Gin
Slice of clementine
Sprig of rosemary
- Make your flavoured butter in advance by mixing the butter with your festive herbs, spices and marmalade. Then roll it out into a cylinder on a sheet of baking parchment, wrap and chill in the fridge for 1 hour. Cut neatly into discs and place a large portion on top of each scallop.
- Preheat your grill and parboil your sprouts for 5-10 mins. Then add to the scallop shells and place the whole tray under the grill. Cook the scallops for 5-6 mins so that they start to caramelise but remain soft when touched.
- Then warm a ladle of gin and carefully light it with a match to pour over the scallop shells and flambé at the table. Garnish with pomegranate seeds and make a festive G&T to accompany.