Scallops in Pernod and Cream

Recipe by J. Ko
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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