Scallops with Gin or Dry Vermouth and Bitter Orange

10 – 12 scallops or 500 g firm white fish fillets (e.g. monkfish)
Seasoned plain flour
25 g butter and 1 tbsp light oil (e.g. grapeseed)
Half cup of either Gin or Dry Vermouth
Half cup cream
2 – 3 tbsp Lowry Peaks Bitter Orange Splashing Syrup
Chopped parsley
Salt and pepper

Turn scallops in seasoned flour. Heat butter and oil and cook scallops (or fish) over moderate heat turning them once (1 – 2 minutes each side for scallops). When cooked, add gin or dry vermouth and allow to bubble for about half a minute. Add Lowry Peaks Bitter Orange Splashing Syrup and cream. Warm through, shaking pan or stirring gently. Adjust seasoning and serve with chopped parsley.

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