From: Chef/proprietor Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI. Yield: 1 serving.
6 medium scallops, salted, peppered and floured
1 oz. extra virgin olive oil
1 oz. butter
½ tsp. minced garlic
1½ oz. Pernod
1 cup heavy cream
3 baby artichoke hearts, halved
as needed, fresh homemade fettuccini
Combine oil and butter in a hot saute pan. Add scallops carefully and sear over high heat (1 to 2 minutes). When scallops have a good caramel color, flip them, add garlic and let it sweat (15 to 20 seconds). Add Pernod away from flame and return to heat to reduce slightly. Add cream and artichokes along with excess flour from the scallops. After 1-2 minutes, cream should thicken. Taste and season if necessary; serve over fresh homemade fettuccini.
Related Recipes:
- Fettuccini Carbonara
- Idaho Potato Gnocchi in Horseradish Cream and Bolognese
- Linguine “Puttanesca” with Grilled Shrimp
- Blueberry Dessert Pizza
- Salmon Orzo Salad
- Beef and Peach Pizza
- Lamb Ragu Puttanesca
- Buffalo Chicken Pizza
- Grilled Thai Turkey Pizza
- Wild Mushroom Bucatini with Goat Cheese and Thyme
- King Crab and Caramelized Onion Pizza
- Carnitas and Mango Pizza
- Bangkok Chicken Pizza
- Caramelized Onion, Pear and Gorgonzola Pizza