Recipe: Serves 4 8-12 hand-dived scallops (opened and cleaned) 4 baby fennel heads from the garden (or 1 large bulb, quartered) a big handful of fresh or frozen peas 4 slices Parma ham, crisped in the oven

Glengoyne Whisky and Orange Beurre Blanc Sauce 1 shallot very finely chopped zest and juice of 1 orange 1 tablespoon Glengoyne 125g unsalted butter and butter for frying pea shoots or mustard and cress to garnish salt and freshly ground black pepper.

Method

Blanche the fennel for 2-3 minutes then drain and pat dry. Season the scallops. Melt a good knob of butter in a frying pan, and when it has stopped foaming add the scallops. Sear on for 2 minutes on the first side, then turn over and sear for 1 minute. Transfer to a warm plate, and keep the pan.

Put the chopped shallot, orange zest and juice and Glengoyne whisky in a small pan and reduce to a tablespoon. Now quickly whisk in all the butter off the heat until liquid but still creamy, then pass through a strainer and keep warm water bath (don't let it get too hot or it will split) Reheat the scallop pan, add another knob of butter and colour the fennel for a couple of minutes. Add the peas and cook for about a minute. Remove from the heat.

Arrange a piece of fennel on each warm plate, top with a pile of scallops then spoon the peas around the base. Taste the butter sauce, adjust the seasoning with salt and freshly ground black pepper and a drop of Glengoyne whisky and drizzle around the plate. Finish with a piece of Parma ham and a few pea shoots. Serve with a crisp side salad, or warm potatoes in the winter.