Scallops with Pernod Cream Sauce
Golden pan-fried scallops with a creamy Pernod and tarragon sauce, finished with a hint of lemon for an elegant, flavour-packed dish.
Ingredients
- 6 large roe-on scallops
- 10 grams butter
- 10 tarragon leaves, chopped
- ¼ C cream
- 1 T Pernod
- Juice & zest of half a small lemon
- Smoked salt
- Ground white pepper
Method
- Season the scallops with smoked salt and white pepper.
- Heat the butter in a small frying pan until hot but not burnt.
- Add the scallops and fry until golden brown on both sides, about 5 minutes. Remove scallops and keep warm.
- Add the Pernod, lemon juice, tarragon, and cream to the pan. Heat through and reduce the cream by half while stirring.
- Pour the cream sauce over the scallops and garnish with lemon zest before serving.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 2
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