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
0 Out of 5 from
0 reviews
You can add this Seafood In Pernod Sauce recipe to your own private DesktopCookbook.