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Scallops In Pernod And Cream

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Ingredients

Adjust Servings:
12 large sea scallops
salt and pepper
1/4 cup flour
1/4 cup clarified butter
1/4 cup pernod
1 cup whipping cream
1/4 cup fresh chives, chopped

Nutritional information

375.9
Calories
305 g
Calories From Fat
34 g
Total Fat
21 g
Saturated Fat
126.9 mg
Cholesterol
96.9 mg
Sodium
8.8 g
Carbs
0.3 g
Dietary Fiber
0.1 g
Sugars
9.8 g
Protein
129g
Serving Size

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Scallops In Pernod And Cream

Features:
  • Gluten Free
Cuisine:

A keeper. Add 1/4 tsp chilli and serve on Linguini.............

  • 35 min
  • Serves 4
  • Easy

Ingredients

Directions

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Scallops in Pernod and Cream, This is a delicious dish My father made it for me and gave me the recipe several years ago I’m afraid I’m not sure where he got the recipe, but I believe it was from a chef at an inn in Maine Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce Can be served as an appetizer or a main course , A keeper Add 1/4 tsp chilli and serve on Linguini , We loved this! I added some Shrimp also to it and it was a great entree to serve for xmas day


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Steps

1
Done

Season Scallops With Salt and Pepper. Flour Them Heavily, Patting Away the Excess.

2
Done

Saute Scallops in Clarified Butter Until Golden Brown.

3
Done

Add Pernod Carefully and Flambe. Once Flame Has Gone Out Add Cream.

4
Done

Reduce Heat and Cook Until Cream Thickens and Bubbles Glisten.

5
Done

Stir in Chives and Serve Immediately.

6
Done

Note: You May Have to Remove Smaller/Thinner Scallops to a Warm Plate While Cream Sauce Thickens, Then Return Them to the Pan Once Sauce Has Reached Desired Consistency.

Avatar Of Quinten Conley

Quinten Conley

Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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