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SAUTEED SCALLOPS WITH PERNOD

Serving Size: 4   
 

INGREDIENTS

    • 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
    • 1½ tablespoons Pernod

    • 28    ounces Scallops
    • 2     fluid ounces Butter
     

DIRECTIONS

[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.

 

 

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