Sea Scallops Brochette With Pernod Sauce

Ingredients

• 16 sea scallops
• 2 tablespoons Pernod
• 4 stalks fresh rosemary
• 1 tablespoon olive oil
• 8 tablespoons light sour cream
• salt and pepper

Directions

1. 1

   Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.

2. 2

   Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem. Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side. Add salt and pepper and set them aside in a dish. (Keep the dish hot.).

3. 3

   Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.

4. 4

   Serve Pernod sauce with the sea scallops.