Dinner

Seared Sea Scallops in Pernod Cream Sauce is for Dinner.

Seared Sea Scallops in Pernod Cream Sauce takes several minutes to prepare.

Seared Sea Scallops in Pernod Cream Sauce takes several minutes to cook.

Seared Sea Scallops in Pernod Cream Sauce makes 8 servings.

The ingredients for Seared Sea Scallops in Pernod Cream Sauce are:

2 lbs Large Sea Scallops
3 TBS butter (smart balance)
3 TBS olive oil
1 large shallot chopped (fine)
3/4 cup white wine
1/2 lemon, juiced
3/4 heavy cream
1 TBS Pernod ( to cut fat can substitute w/evaporated milk)
2 TBS chopped tarragon
salt and pepper to taste
16 oz Barilla Plus multigrain Farfalle

Here is how you make Seared Sea Scallops in Pernod Cream Sauce:

Pernod is an anise flavored liqueur - Bev Mo carries itThis makes 8 servings which is 3 scallops per person served over 2 oz of pasta per person.Sauce - heat olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to carmelize. Add the wine and lemon juice and reduce until thick. Add the cream and Pernod and turn down the heat to keep it warm, but be sure not to let it bubble.Heat another saute pan (I prefer stainless for searing) and when pan nice and hot add butter - when butter has stopped bubbling add scallops in a single layer (don't over crowd them). Sear on one side till golden brown (about 2 minutes) than flip over and sear the other side (about 1 to 1 1/2 min).Transfer scallops to a plate then add the cream sauce to the pan that you seared the scallops and deglaze. Place the drained pasta in the sauce and stir to coat.Place pasta on each dish, topped by the scallops.Pairs nicely with a glass of white wineNumber of Servings: 8Recipe submitted by SparkPeople user ERINMERRY.

The nutritional information for Seared Sea Scallops in Pernod Cream Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 402.0

• Total Fat: 6.7 g
• Cholesterol: 45.7 mg
• Sodium: 230.2 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 2.1 g
• Protein: 26.4 g