![Saint Jacques poêlées and butter of Pastis Henri Bardouin](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_378.jpg?7cfc88551ed7bd0ad5b25f9683a647d1)
Saint Jacques poêlées and butter of Pastis Henri Bardouin
Ingredients
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.
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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