Tilapia Scallops and Creamy Peaty Scotch

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 554.1
  • Total Fat: 18.1 g
  • Cholesterol: 115.6 mg
  • Sodium: 216.4 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 33.1 g

View full nutritional breakdown of Tilapia Scallops and Creamy Peaty Scotch calories by ingredient
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Number of Servings: 3


    Heavy Whipping Cream, .5 cup
    Garlic, 1 clove
    crimini Mushrooms, fresh, 1 cup, pieces or slices
    1/4 thinly sliced small sweet or red onion.
    Scallops, raw, 6 oz
    *Tilapia, 8 oz (would be better with Smoked Salmon)
    Scotch, 2 tablespoons
    Basil, 5 leaves slivered
    Butter, salted, 2 tbsp
    Pasta fettuccini, cooked, 6 oz
    White Wine, 8 fl oz
    1 tablespoon corn starch in cold water


This recipe is written exactly as I fixed it quantity wise. It made enough for 2, plus left overs for another single meal. I used 3 small fish fillets. I also used an extremely peaty scotch, which gave an amazing flavor.


This is NOT a "healthy recipe". This is for special occasions only.

Reduce white wine by boiling and stiring for approx 5 minutes. I used a reisling and included one sliced mushroom and a leaf of fresh basil. Saute mushrooms, garlic, onion, and basil, set aside. Saute or poach fish and scallops with a splash of wine. Set aside on warm plate or keep warm in oven.
Once wine reduction has cooled somewhat, stir in heavy cream a little at a time while reheating to a boil. Stir constantly or the cream will scald. I Also added in the liquid from the scallops. If it won't reduce fully or you don't have the time to stand at the stove stirring for 20 minutes use 1 tablespoon corn starch in ice water to thicken. Once thick, fold in mushrooms, onion, garlic, and basil. Pour scotch over the top of the sauce but do not stir it in. Flame with a wooden match. Once flame goes out stir into the cream sauce.
plate fettuccini, then fish and scallops, spoon sauce over the top.

Serving Size: 3

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