Scallop Shell with Pastis Henri Bardouin By Mathieu Fournier
For 4 people
Ingredients:
12 scallops (preferably fresh)
2 leeks
20 cl of cream
Pastis Henri Bardouin
Olive oil
Salt pepper
Preparation:
Mince the leeks and fry in a pan with a little olive oil.
Finish cooking and reserve.
Salt the scallops on both sides and cook in a frying pan on high for 1 minute on each side.
Finish by flaming with Pastis Henri Bardouin, add the cream and leeks.
Enjoy, it's ready!
© Photo : Mathieu Fournier
Related products
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.
Only available in France