Scallop Shell with Pastis Henri Bardouin By Mathieu Fournier

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!

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