Saint Jacques poêlées and butter of Pastis Henri Bardouin

For 4 people

Ingredients

Preparation: 20 minutes - cooking: 3 or 4 minutes

• 12 in 16 saint's walnuts - jacques (according to the size)

• 1 soup spoon of sunflower oil

• 1 soup spoon of chiselled dill

• Salt and pepper of the mill

For the butter of pastis:

• 1 soup spoon of crème fraiche

• 2 coffee spoons of pastis Henri Bardouin

• 160 g of butter

• Salt and pepper of the mill

Preparation

Clean scallops: rinse them in the fresh water, then mop them in some absorbing paper. Put them on a plate and coat them with a fine film of oil in the brush. Salt and pepper 2 faces. Reserve them for the cool.

Prepare the sauce: cut the butter in small pieces. Mix the cream and the Pastis Henri Bardouin in a bowl or a small pan placed in the bain-marie, then incorporate gradually the butter, without stopping whipping so that the mixture thickens as one goes along. Salt and pepper. Maintain in the warmth in the bain-marie.

Place an antiadhesive frying pan over medium heat. When it is very hot, to put scallops side by side and to cook them 1 minute 30 in 2 minutes on each side, so that they are gilded on surface and still just translucent in the heart.

Arrange scallops on hot plates. Coat them of a little butter of Pastis and serve the rest separately. Strew with dill to the last one

Photo credit: Adobe Stock - Bruno Bouvry

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

See the product

Saint Jacques poêlées and butter of Pastis Henri Bardouin

Ingredients

Preparation

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