Sea Scallops Brochette with Pernod Sauce
Delight your palate with this elegant recipe for Sea Scallops Brochette with Pernod Sauce, a seafood dish that pairs tender, perfectly grilled scallops with a luxurious, aromatic cream sauce. Marinated in a fragrant blend of olive oil, garlic, parsley, and spices, the plump sea scallops are threaded onto wooden skewers and seared to golden perfection, locking in their natural sweetness. The showstopper, however, is the rich Pernod sauce, made with sautéed shallots, velvety heavy cream, and a splash of the signature anise-flavored liqueur, creating a complex yet balanced flavor profile. Garnished with fresh parsley, this dish is ideal for an indulgent dinner or a special occasion. With a quick prep and cook time, it’s an effortless way to impress guests or treat yourself to gourmet dining at home!
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Recipe Information
Ingredients
- 12 large pieces Sea scallops
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 4 tablespoons Unsalted butter
- 2 small Shallots
- 0.25 cups Pernod liqueur
- 1 cup Heavy cream
- 1 tablespoon Lemon juice
- 4 pieces Wooden skewers
Instructions
Rinse and pat dry the sea scallops with a paper towel. If there are any tough side muscles, gently remove them.
In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and chopped parsley.
Toss the scallops in the olive oil mixture until evenly coated. Cover and refrigerate for 15 minutes to marinate.
While the scallops marinate, soak the wooden skewers in water for 15 minutes to prevent burning.
Thread 3 scallops onto each soaked skewer, spacing them slightly apart.
Preheat a grill or grill pan over medium-high heat. Lightly grease the grates with oil to prevent sticking.
Grill the scallop skewers for about 2-3 minutes per side until they are opaque and have grill marks. Set aside and keep warm.
For the Pernod sauce, melt butter in a small saucepan over medium heat. Add finely diced shallots and sauté until translucent, about 2-3 minutes.
Deglaze the pan by adding Pernod liqueur. Let it simmer for 1 minute to reduce slightly.
Pour in the heavy cream and whisk until the mixture is smooth. Simmer for 3-4 minutes, or until the sauce thickens slightly.
Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
Drizzle the Pernod sauce over the grilled scallop skewers or serve it on the side as a dipping sauce.
Garnish the brochettes with additional chopped parsley before serving and enjoy immediately.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 24.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1489 mg | 32% | |
*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.
