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Chili, Garlic and Pernod Scallops

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



  • 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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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Chili, Garlic and Pernod Scallops.


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