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Conchiglie Rosolate Con Pernod's picture
  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

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

Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2027 Calories from Fat 594

% Daily Value*

Total Fat 66 g102%

Saturated Fat 24.2 g121%

Trans Fat 0 g

Cholesterol 371.9 mg124%

Sodium 1686.7 mg70.3%

Total Carbohydrates 165 g55.1%

Dietary Fiber 4.1 g16.5%

Sugars 43 g

Protein 164 g328.3%

Vitamin A 99.1% Vitamin C 144.3%

Calcium 52.3% Iron 42.1%

*Based on a 2000 Calorie diet

Conchiglie Rosolate Con Pernod Recipe