Preparation – Mix soft butter until creamy – Chop pistachio kernels very finely – Mix butter and pistachios, season with Pernod, salt and cayenne – Spray rosettes and set aside to cool.
Preparation – Season scallops with salt, season with pepper and brush with olive oil – Grill, making sure to create a nice pattern – Serve each with a sprig of dill and a rosette of pistachio butter Recipe By : Nexty Stocker, Mr-Freudenberg, Berne Switzerland
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