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EPISODE DETAILS SERIES: Hairy Bikers' Cookbook Series 1 EPISODE: Isle of Man RELATED HAIRY STUFF: BIKING ROUTES: Isle of Man Biking Route PHOTO GALLERIES: Behind The Scenes: Series 1 The Hairy Bikers' Cookbook : Series 1 
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Limed Queen Scallops Flambeed in Tequila
Serves: 4
Prep time: Less then 30 minutes | Cooking time: 10 to 30 minutes 
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 1. Heat the olive oil and butter in a heavy-bottomed frying pan over a medium heat. Add the shallots and sweat gently - do not allow to brown.
2. Add the lime juice and zest and cook for a minute or two.
3. Add the sugar and stir continuously - it's important to keep the ingredients moving around the pan at this point to prevent the sugar from burning.
4. Increase the heat to high then add the scallops. Fry for another minute.
5. Add a big glug of tequila and the chopped chives and flambe - if cooking on gas carefully let the flame just catch the pan or if using an electric hob you might need to use a match to ignite the tequila (CAUTION: Take care when flambeing the scallops and keep your face well away from the pan. If you're not an experienced cook you must be aware that this method of cooking can create large flames). If the tequila doesn't light quickly then don't be tempted to keep the pan on the heat any longer as this will overcook the scallops.
6. Serve the scallops hot from the pan and in warm tortilla wraps or with lemon butter rice.
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generous glug olive oil
Limed Queen Scallops Flambeed in Tequila
Serves: 4
Prep time: Less then 30 minutes | Cooking time: 10 to 30 minutes
INGREDIENTS:
generous glug olive oil
generous knob butter
4 small shallots, finely chopped
1 lime, juice and zest only
1 tsp sugar
2 dozen queen scallops, trimmed and ready to cook
generous glug good-quality tequila (you can drink the rest of the bottle over dinner!)
1 handful chives finely chopped
salt and freshly ground black pepper
COOKING METHOD:
1. Heat the olive oil and butter in a heavy-bottomed frying pan over a medium heat. Add the shallots and sweat gently - do not allow to brown.
2. Add the lime juice and zest and cook for a minute or two.
3. Add the sugar and stir continuously - it's important to keep the ingredients moving around the pan at this point to prevent the sugar from burning.
4. Increase the heat to high then add the scallops. Fry for another minute.
5. Add a big glug of tequila and the chopped chives and flambe - if cooking on gas carefully let the flame just catch the pan or if using an electric hob you might need to use a match to ignite the tequila (CAUTION: Take care when flambeing the scallops and keep your face well away from the pan. If you're not an experienced cook you must be aware that this method of cooking can create large flames). If the tequila doesn't light quickly then don't be tempted to keep the pan on the heat any longer as this will overcook the scallops.
6. Serve the scallops hot from the pan and in warm tortilla wraps or with lemon butter rice.
