Scallops with buttery pernod sauce
Image by McGuire McManus
Scallops with buttery pernod sauce
Some recipes require years of technique, a treasure hunt of ingredients, and the kind of time that most people don’t have. Luckily, this recipe asks very little, but gives a lot in return. Welcome to low effort, high reward cooking.
Inspired by the escargot at my second home, Le Crocodile in Williamsburg, sweet seared scallops get bathed in a rich sauce that’s simple in execution but complex in flavor. The most I ask of you is to stop at the liquor store and pick up a bottle of Pernod, a French anise-flavored apéritif. Traditionally sipped neat or over ice at the end of a long day, cooking with Pernod adds a confident flavor, mimicking the licorice taste of fennel. Butter gets emulsified in the sauce for a smooth caramel mouthfeel and finished with acidic lemon juice to round it out.
(Serves 2)
8-10 large sea scallops (about ½ pound)
Kosher salt
3 tbsp vegetable oil
1 tbsp unsalted butter, plus an additional 2 tbsp
1 medium shallot, diced
1 garlic clove, grated
1/2 cup Pernod
1 tbsp lemon juice
Toasted sourdough, for serving
For garnish
Flakey salt
Coarsely ground black pepper
Parsley leaves
First, prep your ingredients. This dish is low in ingredients yet fast in cook time. Prepping (mise-ing) your ingredients before even turning on your pan will successfully set you up. In this order, prep the following:
Scallops. Line a plate or quarter sheet pan with a paper towel and, using another set of paper towel, pat the scallops dry until there is no visible moisture. Season with salt.
Shallots. Dice the moment.
Butter and garlic. Measure 3 tbsp butter and grate 1 clove of garlic.
Pernod. Measure ½ cup.
Skillet. Place a medium skillet over medium high and add oil.
Now, cook your scallops. Once your oil is rippling, place your scallops salt side down and season the other side. Gently press on the scallops to reinforce contact with the pan. After 2-3 minutes or until you can see a deep crust forming around the edges, use a large spoon or tongs to flip and cook for another minute. Remove from the pan onto a clean plate.
Make the sauce. Reduce heat to medium and add 1 tbsp butter and shallots—lightly salt. Cook for 2 minutes (aim for soft/translucent instead of crispy/brown). Add Pernod and reduce to medium-low. Cook for 1 minute or until the liquid has reduced by half. To the sauce, add the remaining butter one tbsp at a time. Between each tbsp, ensure that your butter is properly emulsified—you can do this by gently swirling the pan or stirring the butter with a large wooden spoon. Add the last tbsp and turn off your pan.
When emulsifying a sauce, a common problem (for any cook) is your sauce breaking. This happens when a small pool of fat circles your pan. To fix this, stir in 1-2 tbsp of water over low heat. This will revive the smooth, silky sauce that you are looking for.
Plate by transferring the scallops to a serving platter (maybe a Date Plate). Spoon the sauce over top and finish with lemon juice. Garnish with flakey salt, black pepper, and parsley leaves. Serve with toasted sourdough on the side.
