Michelin Star Scallops Cooked Over Glenfiddich Whisky Barrels
Michelin star chef Robbie Jameson reveals how he cooks his signature Orkney hand-dived scallop over whisky barrels using live fire. Roasted directly over Scottish whisky barrels, the scallop is finished with pear, brown butter, whisky sabayon and delicate seasoning. A masterclass in fire cooking, whisky flavour and Michelin-level technique.
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2 Comments
Would you try scallops cooked directly over whisky barrels, or is fire cooking best kept simple?
👉 Watch the full long-form video to see the entire dish come together! https://youtu.be/ne-JwY4KCNY
Hold on, something with 50% butter will end up good? Who woulda guessed.