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.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- 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.
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Chaman Ali
[email protected]I love scallops, and this recipe did not disappoint. The Pernod and cream sauce was the perfect complement to the delicate flavor of the scallops. I will definitely be making this again and again.
Eimonye O Robert
[email protected]This was a very easy recipe to follow, and the results were impressive. The scallops were cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this again.
D Cane
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The Pernod and cream sauce was amazing, and it really complemented the scallops.
Mike Halliwell
[email protected]This was a great recipe! The scallops were cooked perfectly, and the sauce was delicious. I served it over rice, and it was a hit with my family.
Motion Trackable
[email protected]I followed the recipe exactly, but my sauce didn't turn out as thick as I would have liked. Maybe I'll try reducing it a bit more next time.
ds daniyal
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think I'll try making it with a lighter sauce next time.
Kiran Poudel
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I think I'll try it again with shrimp next time.
Valdon Daniels
[email protected]This was my first time making scallops, and they turned out great! The Pernod and cream sauce was easy to make and really elevated the dish. I will definitely be making this again.
Fernando Bento
[email protected]I've never cooked with Pernod before, but I'm so glad I tried this recipe. It added a wonderful anise flavor to the sauce. The scallops were cooked perfectly, and the whole dish was just delicious.
Basanta Sherpa
[email protected]This dish was a delight to make and even better to eat. The scallops were plump and juicy, and the Pernod and cream sauce was rich and flavorful. I served it over angel hair pasta, and it was a perfect combination. I will definitely be making this ag