Sea Scallops Brochette With Pernod Sauce
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 16 sea scallops
- 2 tablespoons Pernod
- 4 stalks fresh rosemary
- 1 tablespoon olive oil
- 8 tablespoons light sour cream
- salt and pepper
directions
- 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.
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