Ingredients
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12
-
-
1/4
-
1/4
-
1/4
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
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
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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. |
