Kris wrote:
>
>>
>> As I said, I tend to keep it simple with scallops. If I get nice big
>> scallops I salt them to draw out the flavour and then just pan sear
>> them. With medium size scallops I like to dip them in a mixture of cream
>> and mustard then roll them in bread crumbs and broil them. With smaller
>> scallops I simmer them, use the broth to make a white sauce and make
>> Coquilles St. Jacques, which is not exactly a simple dish, but
>> absolutely delicious.- Hide quoted text -
>>
>> - Show quoted text -
>
> Thanks - you sound like a bit of a scallop expert! What is your
> Pernod recipe,if I may ask?


Thanks, but I am no expert on scallops, which is probably why I keep
things simple. The breaded and broiled scallops are not quite as simple
as pan seared, but I can tell you they are delicious.


For the shrimp I just sauteed some garlic in butter, tossed in the
shelled shrimp, seasoned with salt and pepper, toss in some parsley and
a squeeze of lemon juice and a little bit of Pernod. Adding enough to
flambee was not a good idea. It needs just a little.