Seafood
Sea Scallops on a rosemary stem with a Pernod sauce
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.