Scallops In Pernod And Cream

1. 1

   Season scallops with salt and pepper. Flour them heavily, patting away the excess.

2. 2

   Saute scallops in clarified butter until golden brown.

3. 3

   Add pernod carefully and flambe. Once flame has gone out add cream.

4. 4

   Reduce heat and cook until cream thickens and bubbles glisten.

5. 5

   Stir in chives and serve immediately.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.