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Chili, Garlic and Pernod Scallops

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Enjoy this delicious scallop dish for a meal that's full of flavour!

Ingredients

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Method

  1. Heat pan with oil till flash point and add Scallops and stir-fry very quickly so a little colour on both sides.
  2. Add Chili and Garlic and quickly fry (trying not to burn)
  3. Splash with Pernod and Flambe season with Salt and Cracked Pepper – remove from heat
  4. Blanch washed Boc Choy leaves in salted boiling water
  5. Lay Boc Choy leaves in center of the plate and arrange the Scallops on and around them
  6. Pour pan juice over and serve.
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