Scallops In Pernod And Cream Food

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE

Steps:

• Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

SCALLOPS IN PERNOD AND CREAM

Steps:

• Season scallops with salt and pepper. Flour them heavily, patting away the excess.
• Saute scallops in clarified butter until golden brown.
• Add pernod carefully and flambe. Once flame has gone out add cream.
• Reduce heat and cook until cream thickens and bubbles glisten.
• Stir in chives and serve immediately.
• Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.

SEARED SEA SCALLOPS IN PERNOD CREAM SAUCE

Steps:

• Pernod is an anise flavored liqueur - Bev Mo carries it
• This makes 8 servings which is 3 scallops per person served over 2 oz of pasta per person.
• Sauce - heat olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to carmelize. Add the wine and lemon juice and reduce until thick. Add the cream and Pernod and turn down the heat to keep it warm, but be sure not to let it bubble.
• Heat another saute pan (I prefer stainless for searing) and when pan nice and hot add butter - when butter has stopped bubbling add scallops in a single layer (don't over crowd them). Sear on one side till golden brown (about 2 minutes) than flip over and sear the other side (about 1 to 1 1/2 min).
• Transfer scallops to a plate then add the cream sauce to the pan that you seared the scallops and deglaze. Place the drained pasta in the sauce and stir to coat.
• Place pasta on each dish, topped by the scallops.
• Pairs nicely with a glass of white wine

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

SEA SCALLOPS BROCHETTE WITH PERNOD SAUCE

Steps:

• 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.