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Sea Scallops Brochette with Pernod Sauce
A classic, easy-to-whip-up entrée. |
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* 16 sea scallops
* 2 tablespoons PERNOD
* 4 rosemary stems
* 1 tablespoon olive oil
* 8 tablespoons light sour cream
* salt and pepper
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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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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Sara Bigelow
United States |
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| This recipe has been viewed 3734 times. |
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