I had lunch in Galway at The Artisan just before going to the races and liked this mix of scallops and Pernod so much that afterwards I tried to recreate it and I think I was quite successful.

If there had been a horse running called Pernod and Zest; or Scallops and Absinthe I would have definitely bet on it.

 

scallops recipe

If one of the horses had been called Pernod & Zest, I would have bet on it.

 

Recipe for Galway races scallops with a Pernod cream sauce

Serves 2

Ingredients

  • 6 large scallops with their coral
  • 1 knob (about 10g) butter
  • 10 tarragon leaves, chopped
  • 60ml/¼ cup double cream
  • 1 tbsp Pernod
  • juice and zest of half a small lemon
  • smoked salt
  • freshly ground white pepper

Method

  1. Season the scallops.
  2. Put the butter in a smallish frying pan, get it hot but don’t allow it to burn.
  3. Add the scallops and fry until golden brown on both sides. This will probably take about five minutes.
  4. Take them out and keep them warm.
  5. Reduce the heat, and add the Pernod, lemon juice, tarragon, and cream to the frying pan.
  6. Whisk (I use my cappuccino whisk) and pour over the scallops.
  7. Garnish with the lemon zest.

 

Instead of Pernod you could also use raki.

For a recipe for scallops with rum and lime, follow this link.

 

Below, Galway Bay sung by Ruby Murray

 

 

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[…] scallops […]

Danny
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Danny

Can I ask how much Pernod you added? It doesn’t seem to be in the ingredients list. Thanks!