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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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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Directions:
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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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A classic, easy-to-whip-up entrée. A delicate sauce made with Pernod and light sour cream perfectly complements the sweet and refined flavor of the scallops.
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