Scallops in Pernod and Cream

Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. Season scallops with salt and pepper. Flour them heavily, patting away the excess.
  2. Saute scallops in clarified butter until golden brown.
  3. Add pernod carefully and flambe. Once flame has gone out add cream.
  4. Reduce heat and cook until cream thickens and bubbles glisten.
  5. Stir in chives and serve immediately.
  6. 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.
Most Helpful

5 5

We loved this! I added some Shrimp also to it and it was a great entree to serve for xmas day...

5 5

Yep - this recipe delivers.

I'm a dunce in the kitchen and normally I'm only allowed to drive the BBQ - but this recipe was dead easy, and OH MY GOD tasty. I'm not sure what whipping cream is so I just used full cream, but everything else to the letter. YUMMO

5 5

This was amazing. Even my picky 14 yearold ate the whole thing. The only problem is I have to make more. There were absolutly no leftovers.