Sea Scallops Brochette with Pernod Sauce

Course : Seafoods
Serves: 4
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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.


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 / Directions:

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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