Wednesday, March 25, 2009

Scallops Pernod

Seriously. Golf balls. These are sitting in a scallop shell the size of a dessert plate.

The recipe's too easy to formally write out--toss scallops with olive oil, salt, and pepper, pan fry on high heat, turn off heat and remove scallops, deglaze the pan with a splash of pernod, and enjoy.

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