Scallops a la Pernot

This is exquisite, quick and only takes minutes to prerpare.


  • 6 fresh scallops with roe on
    knob of butter for frying
    single cream
    2 tablespoons of Pernot


  1. fry scallops in butter for half a minute each side add pernot add cream continue to cook for a couple of minutes turn out on to a bed of fennel and spinach
  2. These can be turned out on to either raw fennel cut thinly and plunged into iced water for a minute or two and covered with lemon juice and a drizzle of a good olive oil.......or on to a bed a cooked spinach simply reduced down in a frying pan with sea salt.
  • Total time: 5 minutes

Serves: 2

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