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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe in Coastal Living. It calls for Pernod which is a licorice-flavored liqueur, but I would think you can leave it out if you wish. I also think you can substitute clams for the scallops. Ingredients:
1 tablespoon butter |
1 large onion, finely chopped |
2 large potatoes, peeled and cut into 1/2-inch cubes |
1 lb sea scallops, chopped |
1 quart whipping cream |
1/4 cup pernod |
1 teaspoon fresh thyme, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
chopped fresh chives (to garnish) |
Directions:
1. Melt butter ina Dutch oven over medium heat. Add onion and saute 4 minutes or until tender.
2. Add potatoes and cook 4 minutes.
3. Add scallops and cook 2 minutes.
4. Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.
5. Stir in Pernod, if using, thyme, salt, and pepper.
6. Cover and simmer an additional 10 minutes.
7. Garnish, if desired.
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