Conchiglie Rosolate Con Pernod Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Scallops | 2 Pound | |
| Flour | 4 Tablespoon | |
| Butter | 2 Tablespoon | |
| Green onions, chopped 2 | ||
| Paprika | 1/2 Teaspoon | |
| Lemon juice | 1 | |
| White wine | 2 Ounce | |
| Pernod 1 tbsp. | ||
| Cream | 4 Ounce | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Heat oil in a large frying pan.
Dredge scallops in flour, then cook in oil until golden brown on both sides.
Add butter and green onion and cook for 2 minutes, then stir in paprika, lemon juice and wine.
Simmer for 3-5 minutes.
Remove scallops to a heated platter and add cream to the pan.
Boil gently for a couple of minutes until the sauce has thickened slightly.
Pour sauce over scallops and sprinkle with chopped parsley.
Dredge scallops in flour, then cook in oil until golden brown on both sides.
Add butter and green onion and cook for 2 minutes, then stir in paprika, lemon juice and wine.
Simmer for 3-5 minutes.
Remove scallops to a heated platter and add cream to the pan.
Boil gently for a couple of minutes until the sauce has thickened slightly.
Pour sauce over scallops and sprinkle with chopped parsley.
Chef
