Flambéed Scallops in Creamy Pernod Sauce
Indulge in the exquisite flavors of Flambéed Scallops in Creamy Pernod Sauce, a dish that is both decadent and comforting. Inspired by family traditions, this recipe was handed down by my father, who was enchanted by a chef's creation at an inn in Maine. The combination of sweet sea scallops, the herbal notes of Pernod, and velvety whipping cream creates a sauce that elevates this dish into something truly special. Pair it with a delightful long-grain and wild rice mixture or some crusty bread to soak up every delicious drop of sauce. Perfect for a luxurious appetizer or a charming main course, this dish is sure to impress your guests or make a cozy night in feel extraordinary.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sea scallops
12 large (Fresh, patted dry)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Flour
1/4 cup (for dredging)
Clarified butter
1/4 cup (for frying)
Pernod
1/4 cup (for flambéing)
Whipping cream
1 cup (for sauce)
Chives
1/4 cup (fresh, chopped)
Instructions
1
Begin by patting the scallops dry with paper towels to ensure they sear nicely. Season both sides generously with salt and pepper.
2
Dredge each scallop in flour, making sure to coat them thoroughly. Shake off any excess flour to ensure an even browning.
3
In a large skillet, heat the clarified butter over medium-high heat until hot and shimmering. Add the scallops to the pan in a single layer without overcrowding.
4
Sauté the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the scallops from the pan and place them on a warm plate to keep them warm.
5
Carefully pour the Pernod into the same skillet and stand back as you flambé the mixture. Allow the alcohol to ignite and burn off, which should take about 30 seconds.
6
Once the flames subside, lower the heat and add the whipping cream to the skillet. Stir well and cook for an additional 3-4 minutes or until the sauce thickens and bubbles start to glisten.
7
Incorporate the chopped fresh chives into the sauce, stirring until well combined.
8
Return the cooked scallops to the pan to warm through before serving. Plate the scallops and generously drizzle the creamy Pernod sauce over them.
9
Serve immediately with your choice of sides, such as rice or crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Flambéed Scallops in Creamy Pernod Sauce?
It is a decadent seafood dish featuring sea scallops seared in clarified butter, flambéed with Pernod, and finished in a velvety whipping cream sauce with fresh chives.
What is the origin of this recipe?
This recipe was handed down by the author's father, who was inspired by a chef's creation at an inn in Maine.
How many sea scallops are required for this recipe?
The recipe calls for 12 large sea scallops.
How should the scallops be prepared before cooking?
They should be patted dry with paper towels to ensure a good sear and seasoned generously with salt and pepper.
Why is it important to pat the scallops dry?
Patting them dry removes excess moisture, which allows the scallops to sear properly and develop a golden brown crust rather than steaming.
What seasoning is used for the scallops?
The scallops are seasoned on both sides with salt and pepper.
What is the purpose of dredging the scallops in flour?
Dredging in flour helps the scallops achieve an even browning and helps thicken the sauce.
Why should you shake off excess flour from the scallops?
Shaking off excess flour ensures a thin, even coating that browns nicely without becoming clumpy.
What type of butter is best for frying the scallops?
Clarified butter is used because of its high smoke point and rich flavor.
How long do you sauté the scallops?
Sauté the scallops for about 2-3 minutes on each side until they are golden brown.
What is Pernod?
Pernod is an anise-flavored liqueur that provides unique herbal notes to the creamy sauce.
How much Pernod is used for flambéing?
The recipe requires 1/4 cup of Pernod.
How do you flambé the mixture?
Carefully pour the Pernod into the skillet and ignite it, allowing the alcohol to burn off for about 30 seconds.
What safety precaution should be taken during flambéing?
You should stand back once you ignite the Pernod and wait for the flames to subside naturally.
What kind of cream is used for the sauce?
One cup of whipping cream is used to create a velvety, rich texture.
How long should the sauce cook after adding the cream?
Cook the sauce for 3-4 minutes or until it thickens and bubbles start to glisten.
What fresh herb is incorporated into the sauce?
1/4 cup of fresh, chopped chives are stirred into the sauce.
When do you return the scallops to the pan?
Return the cooked scallops to the pan after the sauce has thickened to warm them through before serving.
What are the recommended side dishes?
This dish pairs perfectly with a long-grain and wild rice mixture or crusty bread to soak up the sauce.
Can this dish be served as an appetizer?
Yes, its elegant presentation makes it a luxurious choice for an appetizer.
Is this recipe suitable for a main course?
Yes, it serves as a charming and impressive main course.
How many ingredients are in this recipe?
There are 8 main ingredients: sea scallops, salt, pepper, flour, clarified butter, Pernod, whipping cream, and fresh chives.
Is this a quick recipe?
Yes, it is categorized as a quick recipe that can make a cozy night feel extraordinary.
What does the flambé process do for the flavor?
It burns off the harsh alcohol while concentrating the herbal flavors of the Pernod.
How do you know when the sauce is ready?
The sauce is ready when it has thickened and the bubbles in the skillet start to glisten.
Should the scallops be cooked in a single layer?
Yes, they should be added to the pan in a single layer without overcrowding to ensure even searing.
Do you keep the scallops warm while making the sauce?
Yes, once cooked, remove them to a warm plate to maintain their temperature while preparing the sauce.
What is the heat setting for the skillet?
The clarified butter should be heated over medium-high heat until hot and shimmering.
Can I use smaller scallops?
The recipe specifically recommends large sea scallops for the best texture and presentation.
What is the texture of the finished sauce?
The finished sauce is creamy, velvety, and thick enough to coat the scallops generously.