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Peconic Bay Scallops in Pernod Cream Sauce with Tarragon Mashed Potatoes Recipe Recipe


Bay Scallops in Pernod Cream Sauce

Long Island's had a decent harvest so far this scallop season after decades of decline.  I cherish Peconic Bay scallops -- so sweet and packed in lots of liquor.  Combined with herbaceous, and anise- flavored Pernod, Peconic Bay Scallops in Pernod Cream Sauce served over Tarragon Mashed Potatoes is divine. And, amazingly simple. For more photos and articles on the scallop industry on Long Island visit: http://lightheartedlocavore.blogspot.com/2010/11/peconic-bay-scallops-in...


For the scallops (select local ingredients when available):

1 lb. bay scallops (preferably from Long Island or Nantucket)
1 shallot, diced
3 tablespoons butter
4 tablespoons heavy cream
2 tablespoons Pernod

For the potatoes (select local ingredients when available):

2 pounds of blue fingerling potatoes
3 tablespoons heavy cream
1 tablespoons melted butter
1 tablespoon fresh tarragon, minced
Salt and Pepper


For the scallops: 

Melt half of the butter in a large heavy bottom saute pan. Saute shallots over low heat until translucent. Pat the scallops dry with a paper towel and set aside until the shallots are done. Add the remaining butter to the pan and when its bubbling, add the scallops. Raise the heat to medium-high, then saute for 3 minutes until the sweet sugar in the scallops has caramelized and the scallops are a golden brown. Turn over to finish (no more than 5 minutes total). Right before the scallops are done, add the heavy cream and Pernod and allow to bubble and heat through before turning off the stove. Serve immediately over potatoes. Garnish with tarragon leaves.


For the potatoes:

In a sauce pan, cover potatoes with cold water. Boil for 15 minutes and check for doneness. Drain and return to the pot. Using a potato smasher, mash the potatoes and add tarragon, heavy cream and butter stirring until creamy smooth. Salt and pepper to taste.