Ingredients

  • 2 tbsp (30 mL) garlic butter
  • 12 scallops, IQF 10/20
  • ½ medium onion, julienned
  • ¼ cup (50 mL) mushrooms, sliced
  • ½ yellow or red bell pepper, julienned
  • 2 oz (57 mL) Pernod
  • ¼ tbsp (4 mL) Dijon mustard
  • 2 oz (57 mL) white wine
  • ½ cup (125 mL) 35% heavy cream
  • 1 green onion, diced
  • 8 oz (250 g) linguini, cooked al dente
  • ½ cup (125 mL) parmesan cheese, grated
  • Pinch salt
  • Pinch cracked black pepper

Preparation

In a frying pan over medium-high heat, melt garlic butter then add scallops, onions, mushroom and bell pepper to sauté; add Pernod and deglaze the pan with Dijon and white wine. Add cream, let sauce simmer and reduce for about 2 to 3 minutes, then add green onions, pasta and parmesan cheese. Finish with pinch of salt and pepper and serve with crusty bread.