Scallops in Pernod and Cream
Elevate your dining experience with this luxurious recipe for *Scallops in Pernod and Cream*. Tender, golden-browned sea scallops are bathed in a luscious sauce made with fragrant shallots, garlic, and heavy cream, enhanced by a splash of Pernod, an anise-flavored liqueur that adds a subtle, herbaceous depth. White wine deglazes the pan, creating a rich, silky base to complement the delicate flavor of the scallops. With a cook time of just 15 minutes, this dish is perfect for an elegant weeknight dinner or impressing guests at your next dinner party. Serve these decadent scallops over rice, alongside crusty bread, or with lightly sautéed vegetables to soak up every drop of the velvety sauce. Perfectly balanced and irresistibly creamy, it'll become a new favorite for seafood lovers!
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Recipe Information
Ingredients
- 1 pound fresh sea scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large shallots, finely minced
- 2 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons Pernod (or other anise-flavored liqueur)
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Pat the scallops dry with paper towels to remove any excess moisture. Season lightly with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat until shimmering. Add the scallops in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, or until they develop a golden-brown crust. Remove the scallops from the pan and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced shallots and garlic, cooking until softened and fragrant, about 2 minutes.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet with a spatula. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the Pernod and let it cook for 1 minute, allowing the alcohol to burn off and the flavors to meld.
Reduce the heat to low and gently stir in the heavy cream. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Return the scallops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to warm through, being careful not to overcook the scallops.
Garnish with freshly chopped parsley, and adjust seasoning with additional salt and black pepper if needed.
Serve immediately, pairing with fresh bread, rice, or sautéed vegetables to soak up the flavorful sauce.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.9 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
