Dinner was fresh local asparagus and the scallops were almost local. They came from Qualicum, just a little further up Island.
Found a recipe on line that I thought Moe would like. Lots of good things in the sauce including gin.I made a few adjustments to suit our tastes. The original recipe can be found at Bosworthspirits.
Home Cookin Chapter: Recipes From Thibeault's Table
Scallops with Gin
Adjusted from :Bosworthspirits
8 sea scallops
3 tablespoons of butter
1 clove garlic
1 minced shallot
Gin (for deglazing)
salt & pepper to taste
Melt 1 tablespoon of butter in a heavy pan. Sear sea scallops , turning once. Scallops should be slightly undercooked. Remove from pan. Add two tablespoon of butter and saute the shallots and garlic. Add a couple of ounces of Gin. I used Bombay Sapphire. Simmer for a minute or two and then add a little heavy cream, about 1/4 to 1/2 cup. Continue simmering on low heat until the flavours all meld. Strain sauce and return to pan. Add the scallops and simmer just long enough to reheat the scallops. Add chives and serve.