Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.19 Kcal (1161 kJ) | ||
| Calories from fat | 233.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.89g | 40% | |
|---|---|---|---|
| Cholesterol | 71.16mg | 24% | |
| Sodium | 219.09mg | 9% | |
| Potassium | 57.05mg | 1% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 442.99 Kcal (1855 kJ) | ||
| Calories from fat | 372.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.38g | 40% | |
|---|---|---|---|
| Cholesterol | 113.72mg | 24% | |
| Sodium | 350.14mg | 9% | |
| Potassium | 91.17mg | 1% | |
| Total Carbs | 16.52g | 3% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 1.8g | 5% | |
| Protein | 2.99g | 4% | |
| Vitamin C | 3.3mg | 3% | |
| Iron | 1mg | 4% | |
| Calcium | 81.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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