Scallops with fennel and pastis

 

6 portions

• 24 scallops
• 60 gr butter
• 2 chopped fennel bulbs
• 4 sliced green onions
• 80 ml pastis
• 300 ml cream 35%
• 15 ml roughly chopped fennel leaves

1. Remove the scallops from their shells and clean them, removing the coral. Wash the shells, dry them and keep them aside.
2. Melt 40g of butter in a pan and cook the fennel for around 20 minutes, stirring occasionally. When the fennel is tender, keep it warm.
3. Heat the rest of the butter in the same pan and melt the onion while stirring.
4. Return the fennel to the pan with the scallops, pastis and cream.
5. Cook for 2 minutes, until the scallops become opaque.
6. Arrange 4 half-shells on each serving plate. Remove the scallops from the pan one by one and distribute them among the shells.
7. Let the sauce simmer until it thickens slightly and top with the scallops and sprinkle with fennel fronds.

BON APPÉTIT