About this recipe:It is best to enjoy this dish in when scallops are in season from August through December. This makes a lovely Christmas starter, and is quite quick to make. Pastis is an anise-flavoured liqueur from France; a popular brand is Pernod.
a knob of butter
1 tablespoon olive oil
6 to 8 scallops (or 3 to 4 scallops per person)
3 tablespoons pastis, like Pernod
salt and pepper to taste
1 teaspoon Balsamic vinegar
50g salad greens
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Method Prep:3min › Cook:7min › Ready in:10min
Melt the knob of butter in a frying pan over high heat; when the butter starts to foam, add the olive oil.
When the pan is hot, add the scallops and cook on one side.
After 3 minutes turn them over and pour the pastis over the scallops, and season with salt.
Cook for 3-4 more minutes, then reduce the heat to medium.
Deglaze the pan with a teaspoon of balsamic vinegar.
Transfer the scallops on the serving plates. Add the salad around the scallops and pour the pastis sauce over the scallops. Season with pepper. Bon appetit!