Scallops with Cointreau

Scallops with Cointreau

Incredients - Serves 4

16 large scallops
1 pack of unsmoked lardons
Sea salt and black pepper
Juice of one lemon
50 g of butter
Large measure of Cointreau
285 ml double cream
1 tablespoon chopped parsley

Method 

Fry the butter in a large frying pan and cook the lardons until cooked – a few minutes.
Add all the scallops to the pan and cook for no more than 2 minutes, stirring regularly.
Add the lemon juice, salt & pepper and Cointreau
Once the Cointreau has warmed up ignite the pan with all the ingredients in and then pour in the double cream to extinguish the flames!
Simmer for 1 minute.
Sprinkle with parsley.

Serve with good bread to mop up the juices.

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