On Apr 7, 2:47*pm, Dave Smith > wrote:
> 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.

Hmmm, I have some shrimp in the freezer. I may have to try this out
with the rest of my faux Pernod.

Thanks,
Kris