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.

Sent to RecipeDude.com by Sara