Sea Scallops Brochette with Pernod Sauce

1. 1

   Rinse the scallops thoroughly to rid them of sand.

2. 2

   Strain the scallops and dry them with an absorbent paper towel.

3. 3

   Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem.

4. 4

   Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side.

5. 5

   Add salt and pepper and set them aside in a dish.

6. 6

   (Keep the dish hot.)

7. 7

   Deglaze the pan with Pernod and flame it.

8. 8

   Incorporate light sour cream and adjust the seasoning.

9. 9

   Serve Pernod sauce with the sea scallops.

* Per serving · 4 servings · Values may vary.

No additional tips available.