Scallops with pastis

    Scallops with pastis

    13saves
    10min


    7 people made this

    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.

    Ingredients
    Serves: 2 

    • 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

    Method
    Prep:3min  ›  Cook:7min  ›  Ready in:10min 

    1. Melt the knob of butter in a frying pan over high heat; when the butter starts to foam, add the olive oil.
    2. When the pan is hot, add the scallops and cook on one side.
    3. After 3 minutes turn them over and pour the pastis over the scallops, and season with salt.
    4. Cook for 3-4 more minutes, then reduce the heat to medium.
    5. Deglaze the pan with a teaspoon of balsamic vinegar.
    6. 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!

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    Reviews (2)

    1

    Used different ingredients. I found the sauce to be a little too runny so added some mushrooms but left out one tin of tomato's. This was really filling but a nice recipe nevertheless. - 02 Nov 2010

    0

    I found the sauce to be a little too runny so added some mushrooms but left out one tin of tomato's. This was really filling but a nice recipe nevertheless. - 02 Nov 2010

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