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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.52 Kcal (270 kJ) | ||
| Calories from fat | 55.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 9% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 17.13mg | 1% | |
| Potassium | 53.22mg | 1% | |
| Total Carbs | 1.75g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 231.66 Kcal (970 kJ) | ||
| Calories from fat | 199.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.12g | 9% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 3% | |
| Sodium | 61.51mg | 1% | |
| Potassium | 191.09mg | 1% | |
| Total Carbs | 6.3g | 1% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 3.48g | 2% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 125.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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