Sea Scallops Brochette with Pernod Sauce

16 sea scallops
2 tablespoons Pernod
4 rosemary stems
1 tablespoon olive oil
8 tablespoons light sour cream
salt and pepper

Rinse the scallops thoroughly to rid them of sand. Strain the scallops and
dry them with an absorbent paper towel. Rinse the rosemary stems and
carefully thread approximately 4 scallops on each stem. Pour the olive oil
into a non-stick frying pan and cook the brochettes for 2 minutes on each
side. Add salt and pepper and set them aside in a dish. (Keep the dish
hot.) Deglaze the pan with Pernod and flame it. Incorporate light sour
cream and adjust the seasoning. Serve Pernod sauce with the sea scallops.

Yields 4 servings.

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