Mobile

Recipes
Recipes Search
LOGIN
Add Recipe

Sea Scallops Brochette with Pernod Sauce Recipe

Sea Scallops Brochette with Pernod Sauce Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 11:47 am

Sea Scallops Brochette with Pernod Sauce:
16 sea scallops
2 Tablespoons Pernod
4 rosemary stems
1 Tablespoon olive oil
8 Tablespoons light sour cream
salt and pepper

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.
User avatar
HighHeelKitchen
Site Admin
 
Posts: 456
Joined: Wed Jun 01, 2011 10:32 pm
Location: Berlin, Germany



RSS @HighHeelKitchen Pinterest Facebook G+


Return to Seafood Recipes



Who is online

Users browsing this forum: No registered users and 1 guest

Who Visited this Topic?

1 user has visited this topic: HighHeelKitchen


cron