Aniseed King Scallop

Super-size scallops seared in Pernod, thyme and caraway seeds make a truly decadent meal.

The aniseed sets off the sweetness of the scallops perfectly.

Mix the Pernod, oil, caraway seeds and thyme.

Add the scallops and toss to coat. Marinate for 30 mins,

Heat a large frying pan until hot. Fry the scallops for 2 mins on each side, pressing down gently with a fish palette until golden.

Season the scallops wish a little salt and some freshly ground black pepper.

Divide the scallops between plates and drizzle with the pan juices. Serve with a watercress and rocket salad