cooking recipes : scallops a la Benedictine - liquor - B&B

Tip
Use cress to accompany this dish

Serves 4
	-	12 scallops with coral
	-	1 tablespoon of Benedictine
	-	5 spoons of walnut or hazelnut oil
	-	a few drops of lime juice
	-	a few crushed coriander seeds

	•	Cut the scallops into two.
	•	Brown them on both sides in the hot walnut or hazelnut oil (total of 3 minutes), add salt and pepper.
	•	Drain them.
	•	Place them on a dish, cover with the mixture of Benedictine, lime and coriander, serve.