Scallops in Pernod-Tarragon Cream
Quickly Cooked Shellfish with Herbed Cream Sauce
Anise-flavored Pernod doubles the tarragon hit in the cream sauce for these seared scallops. Thirsty for a cocktail? Try Hemmingway's favorite: Death in the Afternoon.
Gourmet’s special French Bistro Cooking issue includes a great recipe for seared scallops sauced with a tarragon buerre blanc. Here’s a similar mixing of flavors with a cream sauce instead. Either sauce makes an extremely flexible method of dressing up a host of different dishes. The pan sauce will work equally well on shrmp or fish or chicken or even a nice pork chop. The herb chosen to perfume both sauces for scallops is tarragon, in this case with an extra anise kick from Pernod.
Seared Scallops with a Tarragon-Cream Pan Sauce
- 1 1/2 lb fresh sea scallops (the large ones)
- Sea salt and freshly ground black pepper to taste
- 1 Tbsp butter
- 2 Tbsp finely chopped shallot
- 1 1/2 tsp chopped fresh tarragon
- 1/4 cup cream
- 1 Tbsp Pernod
- 2Tbsp fresh lemon juice
- 1 T chopped flat-leaf parsley
- Pat the scallops dry and sprinkly with salt and pepper.
- In a large non-stick skillet over medium-high heat, melt the butter.
- When the foam subsides, add the scallops and sear, turning them once, until they are golden brown and cooked through, about 5 minutes total. Transfer to a heated platter and set aside to keep warm.
- To the same pan, add the shallot and tarragon, sweating them briefly.
- Stir in the cream, Pernod and lemon juice. Reduce the heat to medium low and cook two minutes to allow the flavors to mingle.
- Add the scallops back in, along with any juices that have collected on the platter. Cook just long enough to bring the scallops up to temperature and serve, garnished with parsley.
About Pernod
Today’s Pernod was created when France (and many other countries) banned absinthe in 1916. Opponents seized on wormwood, a minor ingredient, attributing to it poisonous or near-poisonous hallucinogenic and aphrodysiac side effects. While modern science disputes these assertions, the reputation did wonders for its popularity. By the early 1900’s the French were drinking more absinthe than wine! An unlikely alliance of temperance enthusiasts and winemakers worked together to pass the ban on absinthe that still stands in some countries. Read more about absinthe.
The largest maker of the spirit, Pernod-Fils, very quickly developed a pastis without the wormwood, replacing the lost flavor by increasing the star anise.
Pastis were introduced to the American audience by Peter Mayle's 1990 book "A Year in Provence." Traditionally Pernod (and absynthe) is served in a specially shaped glass that will hold a 1-1 1/2 oz shot in the bottom. A sugar cube is placed on a small slotted spoon over the glass and 3-5 shots of cold water is poured over the sugar. The star anise, however is not water-soluable, and so the drink turns cloudy.
Death in the Afternoon
Earnest Hemmingway is reputed to have favored a drink called “Death in the Afternoon”: A flute of champagne is drizzled with 1/4 to 1/2 ounce of Pernod. The champagne fills with an ominous green cloud.
Hungry for more?
Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris
