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1/5 Photos of 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.
Units: US | Metric
Serving Size: 1 (129 g)
Servings Per Recipe: 4
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