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Seafood In Pernod Sauce Recipe

   
 

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     Seafood In Pernod Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 pound of scallops
1 pound of prawns, shells reserved
1 cup of clam broth (I used tinned)
1 shallot, finely chopped
1 garlic clove, minced
6 T Pernod
1 cup of heavy cream
1 T olive oil
2 T unsalted butter
 
Salt and pepper to taste
Garnish
Fresh basil, chiffonade
Pistachios, chopped fine

Instructions
Heat a large dry skillet over high heat and add prawn shells. Using an oven mitt, remove hot pan from burner, add two tablespoons of Pernod and light with BBQ lighter. Allow the flame to go out naturally. Add clam broth and simmer to combine flavours. In another large skillet, sauté the shallots in butter. Add garlic towards the end. Strain clam broth into shallots and garlic, simmer to reduce. Discard prawn shells and put aside skillet for later. Add another two tablespoons of Pernod and the cup of cream, then simmer to thicken sauce.
Season scallops with salt and pepper. Take the first skillet you flambéd the prawns in and reheat it over high heat. Once the pan is very hot, add only enough olive oil to just coat the pan. Sear the scallops until golden brown, flip and sear the other side. Keep warm. I did the same with the prawns, but you could cook them any way you choose. Taste your sauce; you may want to add another tablespoon of Pernod (I did) and finish with some butter and salt and pepper. Add the scallops and prawns to the sauce. For plating, use a large bowl with the pasta of your choice on the bottom. Add a ladle of sauce, top with scallops and prawns. Drizzle a little more sauce on top of the seafood, but don’t totally cover up the lovely golden searing. Garnish with basil and pistachios.


Originally Submitted
12/2/2017





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