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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.