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SAUTEED SCALLOPS WITH PERNOD

Serving Size: 4   


1 whole Onions -- julienne
1 whole Green Peppers -- julienne
1/2 tablespoon Garlic -- minced
1/2 fluid ounce Butter


2     whole Tomatoes -- chopped
1     teaspoon Basil
1/8   cup Parsley -- chopped
1/2   tablespoon Lemon Zest
1     tablespoon Lemon Juice
1 1/2 tablespoons Pernod


28    ounces Scallops
2     fluid ounces Butter


[1) Saute Vegetables in Butter, leave CRISP.

[2) Add TOMATOES and SEASONINGS...heat thoroughly...remove from heat.

[3) Saute Scallops in Butter, add sauce, heat.


Click here for 300 Classic Seafood Recipes from 1747 to 2003

 

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