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Scallops in Pernod and Cream

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“This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season scallops with salt and pepper. Flour them heavily, patting away the excess.
  2. Saute scallops in clarified butter until golden brown.
  3. Add pernod carefully and flambe. Once flame has gone out add cream.
  4. Reduce heat and cook until cream thickens and bubbles glisten.
  5. Stir in chives and serve immediately.
  6. 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.

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