Sea Scallops Brochette With Pernod Sauce

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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.

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Steps

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Rinse the scallops thoroughly to rid them of sand.

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Strain the scallops and dry them with an absorbent paper towel.

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Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem.

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Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side.

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Add salt and pepper and set them aside in a dish.

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Deglaze the pan with pernod and flame it.

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Incorporate light sour cream and adjust the seasoning.

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Serve pernod sauce with the sea scallops.

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Ingredients

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sea scallops, pernod, fresh rosemary, olive oil, light sour cream, salt and pepper