Scallop with fennel-pernod sauce
INGREDIENTS
- 12 pieces Scallops
- 50 grams of butter
- 1 piece of fennel cleaned and thinly sliced
- 2 pieces of spring onion thinly sliced
- 40 ml pernod
- 150 ml of cream
- 1/2 tbsp fennel green, roughly chopped
Kitchen: French- Meal: Main dish
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Passive time: 25 minutes
- Portions 4 persons
Kitchen: French
Meal: Main dish
Preparation time: 10 minutes
Cooking time: 15 minutes
Passive time: 25 minutes
Portions 4 personsPreparation method
Melt two thirds of the butter in a frying pan, fry the fennel for 20 minutes until soft, then remove the fennel from the pan. Heat the remaining butter in the pan and stir fry the onion until it is soft. Return the fennel to the pan and add the scallops, pernod and cream. Stir fry everything for 2 minutes, until the scallops are opaque. Let the pernod sauce reduce slightly on a low heat. Spoon the scallops on a plate and pour over the pernod sauce and garnish with the fennel greens.
