Scallop singed in the Pastis Henri Bardouin

For 4 people

Preparation: 30 mn ¦ Cooking: 5 mn

• 12 scallops

• 1 soup spoon of olive oil

• 1 slightly-salted knob of butter

• 4 soup spoons of Pastis Henri Bardouin

• 1 big spoon of crème fraiche

• Salt, pepper

Preparation :

1. Cut the coral of scallops.

2. Flour slightly walnuts.

3. In a big frying pan, make warm the oil and the butter over a brisk heat.

4. Seize scallops quickly on every face. Salt, pepper.

5. Put walnuts in a pan.

6. Add the crème fraiche and let bubble 2 minutes, the time when the sauce thickens.

7. switch off the basket!

8. In another pan, add the pastis Henri Bardouin and singe.

Serve fast.

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