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. |
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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 |
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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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