Sea Scallops Brochette with Pernod Sauce |
 |
| Course : |
Seafoods |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| 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. |
| |
Ingredients:
| 16 |
medium |
sea scallops |
| 2 |
tablespoons |
PERNOD |
| 4 |
pieces |
rosemary |
| 1 |
tablespoon |
olive oil |
| 8 |
tablespoons |
light sour cream |
| 1 |
teaspoon |
salt and pepper |
|
| |
Preparation:
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. |