The MIRA Feast

  
Ingredients

12 large scallops
75ml (1/3 cup) Pernod
30ml (2 tbsp) butter
salt and pepper

 

To prepare

Dry the scallops well with paper towels.

Melt the butter in a frying pan and cook for one minute on each side over a high heat.

Pour over the Pernod and set alight. Season well.

Serve on a bed of lettuce.

 

Recommended wines

Chardonnay du Pays d'Oc
Entre-deux-Mers
Muscadet

 Roy Dupuis' contribution to the recipe book, Le Festin de Mira, published as a fund-raiser in June 2006.

He is pictured with Labernois guide dog Flip.
     

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