Prep 10 mins
Cook 10 mins
A classic, easy-to-whip-up entrée. A delicate sauce made with Pernod and light sour cream perfectly complements the sweet and refined flavor of the scallops.
- 16 sea scallops
- 2 tablespoons Pernod
- 4 stalks fresh rosemary
- 1 tablespoon olive oil
- 8 tablespoons light sour cream
- salt and pepper
- Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
- Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem. Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side. Add salt and pepper and set them aside in a dish. (Keep the dish hot.).
- Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
- Serve Pernod sauce with the sea scallops.
The flaming was kind of scary. I was surprised by how high the flames jumped. Now that I know, I won't be so startled when I make it next time.