You are here

Conchiglie Rosolate Con Pernod

Grannys.kitchen's picture
Ingredients
  Oil 2 Tablespoon
  Scallops 2 Pound
  Flour 4 Tablespoon
  Butter 2 Tablespoon
  Green onions 2 , chopped
  Paprika 1⁄2 Teaspoon
  Lemon juice 1
  White wine 2 Ounce
  Pernod 1 Tablespoon
  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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood

Rate It

Your rating: None
4.18
Average: 4.2 (20 votes)