Scallops in Pernod and Cream

Step 1

Season scallops with salt and pepper. Flour them heavily, patting away the excess.

Step 2

Saute scallops in clarified butter until golden brown.

Step 3

Add pernod carefully and flambe. Once flame has gone out add cream.

Step 4

Reduce heat and cook until cream thickens and bubbles glisten.

Step 5

Stir in chives and serve immediately.

Step 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.