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.

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.