Sea Scallops Brochette With Pernod Sauce

Total Time
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.

Ingredients Nutrition


  1. Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
  2. 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.).
  3. Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
  4. Serve Pernod sauce with the sea scallops.


Most Helpful

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.

Paris D September 08, 2012

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