Ingredientes para Scallops In Pernod And Cream
- Sea Scallops
- Salt And Pepper
- All-purpose flour, for dredging
- 4 tablespoons clarified butter
- 1/4 cup Pernod
- Whipping Cream
- Fresh Chives
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Como fazer Scallops In Pernod And Cream
- Season 1 pound of sea scallops generously with salt and freshly ground black pepper.
- Heavily flour the scallops, ensuring they are fully coated. Gently pat away any excess flour.
- Heat 4 tablespoons of clarified butter in a large skillet over medium-high heat. Add the scallops and sauté for 2-3 minutes per side, until golden brown and cooked through.
- Carefully add 1/4 cup of Pernod to the skillet. Ignite with a long match or lighter (carefully!). Allow the flames to die down completely.
- Pour in 1/2 cup of heavy cream. Reduce heat to low.
- Simmer the sauce until it thickens and has a glossy sheen, about 2-3 minutes. Stir occasionally.
- Stir in 2 tablespoons of freshly chopped chives. Serve immediately over your choice of rice or with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
105g
Carbs
2g
