50 G BUTTER
20 CL WHIPPING CREAM
1 BOURBON VANILLA POD
1 TABLESPOON LOBSTER BISQUE
SALT AND GROUND PEPPER
- Cut the vanilla pod in half lengthwise, scrape the seeds and set aside.
- Pour the cream with the lobster bisque in a saucepan and warm over very low heat while cooking the scallops.
- Melt the butter in a large skillet and sear the scallops for 2 minutes on each side. Add salt, pepper and sprinkle with vanilla seeds. Serve immediately with the sauce