Scallops and Leeks with Pernod

Servings: 4

Author: Jim Kirkley and Chef James

This is a dish that should be served on special occasions and with no apology, that it is calorie laden.

Ingredients:

• 1 quart, bay scallops (Sea scallops may be used. If sea scallops are used, cut them into quarters.)
• 6 tablespoons, butter
• 3 leeks – chopped
• salt and freshly ground pepper
• 2 tablespoons, dry white wine
• 2 cups, heavy cream
• 3 tablespoons, shallots – finely chopped
• 2 tablespoons, Pernod

Directions:

Heat 2 tablespoons of the butter in a skillet and add the leeks. Sprinkle with salt and pepper. Cook, stirring occasionally, about 2 minutes.

Sprinkle with wine and cook about 1 minute. Add the cream and cook stirring often, about 5 minutes.

As the sauce cooks down, in a separate skillet heat 2 tablespoons of butter and add the shallots, salt, and pepper. Cook about 1 minute, stirring.

Add the scallops and cook them until lightly browned.

Sprinkle with Pernod and heat. Combine the two mixtures. Bring to a boil and swirl in the remaining 2 tablespoons of butter.

Always serve with baked rice.