Scallop Shell with Pastis Henri Bardouin By Mathieu Fournier
For 4 people
12 scallops (preferably fresh)
20 cl of cream
Pastis Henri Bardouin
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!