Seared scallops with liquorice

• 6 scallops
• 6 tbsp of crème fraîche
• 1 tbsp olive oil
• 5 drops of Antésite Réglisse Anise
• 2 licorice sticks for decoration

Recipe instructions:

1. Have the scallops prepared by your fishmonger. Rinse them to remove any sand and dry them carefully.
2. In a cast iron pan (so that the juices stick), heat the olive oil. When it is very hot, sear the scallops and cook them for about 2 minutes maximum on each side, otherwise they will become rubbery.
3. Set aside on a plate. Add the crème fraîche and Antésite to the pan and mix well. When the cream is hot, add the scallops, just long enough to coat them with the sauce, and serve immediately. Decorate with a stick of liquorice.