Sea Scallops Brochette With Pernod Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 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. Ingredients:
16 sea scallops |
2 tablespoons pernod |
4 stalks fresh rosemary |
1 tablespoon olive oil |
8 tablespoons light sour cream |
salt and pepper |
Directions:
1. Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
2. 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.).
3. Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
4. Serve Pernod sauce with the sea scallops.
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