SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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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lauren Griffiths
griffiths@hotmail.comAvoid this recipe at all costs! It's the worst scallop dish I've ever had.
zyad adam
a-z@yahoo.comThis recipe is a waste of time and money. Don't bother making it.
Jayla Palone
pj48@hotmail.comI followed the recipe exactly and the dish turned out terrible. I'm not sure what went wrong.
Mr Badyt
badyt_m@aol.comThis dish was a disappointment. The scallops were tough and the sauce was bland.
M AnSar
m-a97@gmail.comI would not recommend this recipe to a friend. There are better scallop recipes out there.
Kc Dailey
daileyk89@yahoo.comThis dish was just okay. It wasn't bad, but it wasn't anything special either.
Eric Haupt
eric92@gmail.comI found this recipe to be a bit too complicated. I would have preferred a simpler version.
Md Foyez
foyez-md@hotmail.comThe scallops were a bit overcooked for my liking, but the sauce was delicious.
Farhad Hasani
h.f@hotmail.comThis dish was a bit too rich for my taste. I would have preferred a lighter sauce.
Sarah Keith
skeith@hotmail.comI'm not a huge fan of Pernod, but I still enjoyed this dish. The scallops were cooked perfectly and the sauce was very flavorful.
hthr1974
hthr19749@gmail.comThis dish is a bit pricey to make, but it's worth it for a special occasion.
Faisal Kamjo
k_faisal@hotmail.comI highly recommend serving this dish with a side of roasted vegetables. It's a great way to balance out the richness of the sauce.
Ryder Ryckman
ryckmanryder17@gmail.comThis dish is perfect for a special occasion. It's elegant and impressive, but not too difficult to make.
Dillard York
y@gmail.comI love that this recipe uses Pernod. It gives the dish a unique and sophisticated flavor.
Assdiqbal Asadiqbal
assdiqbalasadiqbal@yahoo.comThe Pernod and cream sauce is what really makes this dish special. It's so rich and decadent, but not too heavy.
Nathalie Sainvil
n_sainvil@gmail.comI was pleasantly surprised by how easy this dish was to make. Even though I'm not a very experienced cook, it turned out perfectly.
Maxamed Cade
c.m32@hotmail.co.ukThis recipe is a keeper! It's easy to follow and the results are amazing.
Tyre hudson
h_tyre@hotmail.comI've made this dish several times and it always turns out great! The scallops are always tender and juicy, and the sauce is so creamy and flavorful.
Zak Khan
k11@hotmail.comThis dish was absolutely divine! The scallops were cooked perfectly and the Pernod and cream sauce was so flavorful. I served it over angel hair pasta and it was a hit with my family.