Scallops In Pernod And Cream - cooking recipe

Ingredients

12 large sea scallops
salt and pepper
1/4 cup flour
1/4 cup clarified butter
1/4 cup Pernod
1 cup whipping cream
1/4 cup fresh chives, chopped

Preparation

Season scallops with salt and pepper. Flour them heavily, patting away the excess.
Saute scallops in clarified butter until golden brown.
Add pernod carefully and flambe. Once flame has gone out add cream.
Reduce heat and cook until cream thickens and bubbles glisten.
Stir in chives and serve immediately.
Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.