I'm back from Oregon! During my short trip to attend my step-fathers graduation, I picked up 6 bottles of Willamette Valley wine (mostly Pinot Noir) and a sunburn (I didn't get the memo about the 4 hour ceremony being outdoors).
I actually got back on Monday, but the past 2 nights have been occupied working out the details of the Tastespotting replacement project I've started with a friend. It's not quite done yet, but if you want to check it out, leave a comment and I'll invite you as we need beta testers.
I honestly haven't been in the mood to cook but this is a simple classic no-brainer for bay scallops. The tartness of the wine and lemon offset the cream and the caramelized onions and scallops add an enormous amount of umami it's by no means a light dish, but it's also not too heavy or cloying.
For those of you that know me, you know I'll eat almost anything, but licorice flavored things are a rare exception. That said, I enjoy challenging myself to take food I don't like and turn it into something I like so I've found uses for anise flavored things. Pernod in particular goes pretty well with seafood and I've even found myself craving the combo sometimes. I still won't touch those black tar sticks though.
The basil in this dish goes well with Pernod and if you have a fennel bulb sitting around, add it in with the spring onions. Tarragon would work too. If you want to do something different, try replacing the basil and Pernod with saffron and ginger.
📖 Recipe
Units
Ingredients
- ½ pound dry bay scallops
- 1 tablespoon cultured unsalted butter
- 1 teaspoon olive oil
- 1 small spring onion (chopped)
- ½ cup dry white wine
- 1 tablespoon lemon juice
- ½ cup heavy cream
- 1 teaspoon Pernod (or other anise flavoured liqueur)
- ¼ cup basil chiffonade
- salt (to taste)
- ground black pepper (to taste)
- 220 grams pasta (I used homemade pappardelle)
Instructions
- The trick with this recipe is to make the sauce ahead, then time the pasta and scallops so they are done at the same time. Depending on the type of pasta you're using it will take different amounts of time, so I'll leave it to your discretion as to when to start the pasta.
- For the sauce, heat the olive oil in a pan. Saute the onions until soft and starting to caramelize. Add the wine and lemon juice and reduce until thick and gluggy. Whisk in the cream and Pernod and turn down the heat to keep it warm.
- Clean and dry the scallops. Heat a non-teflon pan over high heat until hot. Lightly salt and pepper the scallops. Add the butter to the pan and swirl to melt. When the bubbling subsides add the scallops in a single layer without overcrowding the pan. Sear undisturbed until brown then flip with tongs. Cook until the top â…“ and bottom â…“ of the scallop is opaque and the middle â…“ is still translucent.
- Transfer the scallops to a plate then add the cream sauce to the pan that the scallops came out of and deglaze. All that brown fond on the pan adds umami to the sauce. Add the basil to the sauce then put the drained pasta in the sauce and stir to coat.
- Plate the pasta then top with the scallops and drizzle any remaining sauce on top.
Kristina Grace says
I have made this recipe several times, and each time my husband and I cannot stop exclaiming how delicious it is all the while we are eating it. WOW, what a winner dinner! Thank you, Marc, and please put me on any email list you may have or let me know specifically how I can follow you online.
Marc Matsumoto says
Hi Kristina, I'm so happy to hear you enjoyed this! This was posted 15 years ago so it's good to hear that someone was still able to find and enjoy it😀 You can sign up for email updates here: https://app.birdsend.co/forms/1079/hosted and I'm also on all the major social media platforms as "norecipes". I also post a new recipe video each week on Youtube: https://www.youtube.com/norecipes. Have a great weekend!
Tara says
Since they're what I had on hand, a shallot sliced into thin rings, half n' half, and a little anise extract were fine subs for the spring onion, cream, and pernod. This was an absolutely phenomenal and simple dinner, and all of the flavors were a perfect complement to each other. Truly a dish worthy of the bay scallops we spent all day catching and shucking yesterday! Thank you for posting this. I cannot wait to make it again!
Tara says
Since they're what I had on hand, a shallot sliced into thin rings, half n' half, and a little anise extract were fine subs for the spring onion, cream, and pernod. This was an absolutely phenomenal and simple dinner, and all of the flavors were a perfect complement to each other. Truly a dish worthy of the bay scallops we spent all day catching and shucking yesterday! Thank you for posting this. I cannot wait to make it again!
Syrie says
Looks wonderful. I haven't been game enough to try cooking scallops as yet but your recipe is inspiring me to finally do so.
Syrie says
Looks wonderful. I haven't been game enough to try cooking scallops as yet but your recipe is inspiring me to finally do so.
Marc Matsumoto says
Thanks Ginny, I've added you to the list.
Joanna, I can't blame you, I'm really not a picky eater and even I have trouble with it. The amount in this recipe isn't too crazy, but if you want to be on the safe side, just leave it out.
Manggy, wow I didn't know there were so many licorice haters out there:-) Around where I grew up I thought I was a freak for not liking it.
Noble Pig, mostly Pinot Noirs, I got a few bottles at Domaine Drouhin and few at Domaine Serene (the 2 farms Pinot is amazing). As much as I live Russian River Pinots (Navarro and J are amoung my favourites) I have to say the Willamette ones where a refreshing change.
Thanks Laura, glad to hear I'm not the only one that's not into licorice. I've added you to the list.
Thanks Maybelles mom, you're on the list:-)
Kate, you're on the list. As for seafood, a lot of people I know that don't like seafood just haven't had fresh seafood (understandable if you don't live near the water). You could try making this with chicken though:-)
We Are Never Full, "I don't feel like cooking much" really translates to "I'm not feeling very creative today".
Grace, lol "cream sauce on an old shoe" I'll have to remember that one!
Diva, thanks, I'll let you know when the site is fully operational.
Peter G, you're on the list, it's more-or-less done but I'm waiting till we have 1 more piece of functionality before I announce it to more people.
Thanks Kevin!
Michelle, I'm a fellow licorice hater, but I have a huge bottle of Pernod (which I can't drink), so I've been trying to find ways to use it 1/2 tsp at a time.
Thanks Sharon, airport food is unfortunate... Hope you had a good trip:-)
Marc Matsumoto says
Thanks Ginny, I've added you to the list.
Joanna, I can't blame you, I'm really not a picky eater and even I have trouble with it. The amount in this recipe isn't too crazy, but if you want to be on the safe side, just leave it out.
Manggy, wow I didn't know there were so many licorice haters out there:-) Around where I grew up I thought I was a freak for not liking it.
Noble Pig, mostly Pinot Noirs, I got a few bottles at Domaine Drouhin and few at Domaine Serene (the 2 farms Pinot is amazing). As much as I live Russian River Pinots (Navarro and J are amoung my favourites) I have to say the Willamette ones where a refreshing change.
Thanks Laura, glad to hear I'm not the only one that's not into licorice. I've added you to the list.
Thanks Maybelles mom, you're on the list:-)
Kate, you're on the list. As for seafood, a lot of people I know that don't like seafood just haven't had fresh seafood (understandable if you don't live near the water). You could try making this with chicken though:-)
We Are Never Full, "I don't feel like cooking much" really translates to "I'm not feeling very creative today".
Grace, lol "cream sauce on an old shoe" I'll have to remember that one!
Diva, thanks, I'll let you know when the site is fully operational.
Peter G, you're on the list, it's more-or-less done but I'm waiting till we have 1 more piece of functionality before I announce it to more people.
Thanks Kevin!
Michelle, I'm a fellow licorice hater, but I have a huge bottle of Pernod (which I can't drink), so I've been trying to find ways to use it 1/2 tsp at a time.
Thanks Sharon, airport food is unfortunate... Hope you had a good trip:-)
sharon says
Bringing back wine and a sunburn aren't the worst things you could bring back from vacation, huh? 🙂 Love the beta site.
This photo is seriously making me drool. I'm starving at the airport and I'm currently faced with Pizza Hut & Burger King. Yuck.
sharon says
Bringing back wine and a sunburn aren't the worst things you could bring back from vacation, huh? 🙂 Love the beta site.
This photo is seriously making me drool. I'm starving at the airport and I'm currently faced with Pizza Hut & Burger King. Yuck.
michelle @ TNS says
i loathe licorice, but i might be able to get behind the pernod.
once we were making scallops and had no wine around to deglaze the pan. but we did have...maker's mark. and it was de-frigging-licious.
michelle @ TNS says
i loathe licorice, but i might be able to get behind the pernod.
once we were making scallops and had no wine around to deglaze the pan. but we did have...maker's mark. and it was de-frigging-licious.
Laura @ Hungry and Frozen says
oh yeah and sign me up as a beta tester. I have no idea what that means but am keen as 🙂
Kevin (Closet Cooking) says
That looks good! That cream sauce s one of my favorites. The addition of the anise flavoured liqueur sounds interesting. I will have to try it.
Peter G says
Love licorice in all its different forms. Very inventive yet again Marc. Good luck with the tastespotting idea. I'm sure you've sen a few of the other variations around the net. I'd be happy to be a beta tester.
Laura @ Hungry and Frozen says
oh yeah and sign me up as a beta tester. I have no idea what that means but am keen as 🙂
Kevin (Closet Cooking) says
That looks good! That cream sauce s one of my favorites. The addition of the anise flavoured liqueur sounds interesting. I will have to try it.
Peter G says
Love licorice in all its different forms. Very inventive yet again Marc. Good luck with the tastespotting idea. I'm sure you've sen a few of the other variations around the net. I'd be happy to be a beta tester.
diva says
looks gorgeous. i find anything licorice-y a little dodgy although i'm always willing to try 🙂 pity on the sunburn, hope it cools down into a nice tan! fingers crossed.
good luck on that project. if you need any help, you've got an extra pair of hands here.
grace says
first of all, your picture site is awesome and i'm thrilled to be testing it.
secondly, you could put cream sauce on an old shoe and i'd lick it off. good stuff. 🙂
We Are Never Full says
i love that 'i don't feel like cooking much' translates into a beauty like this!! most of the time, when one doesn't feel like cooking they bust out the grilled cheese or head to the nearest restaurant! good luck w/ the tastespotting idea. i'll help out if need be.
Kate says
Looks grand, Marc - I don't like seafood, but I think I would eat that dish at least once! Anything with caramelized onions can't be all bad.
I'm nominating myself as a beta for the Tastespotting replacement, too, please.
feeding maybelle says
Interesting--my husband would love this, so i have bookmarked it. And, I would love to beta test markspotting or whatever its called.
diva says
looks gorgeous. i find anything licorice-y a little dodgy although i'm always willing to try 🙂 pity on the sunburn, hope it cools down into a nice tan! fingers crossed.
good luck on that project. if you need any help, you've got an extra pair of hands here.
grace says
first of all, your picture site is awesome and i'm thrilled to be testing it.
secondly, you could put cream sauce on an old shoe and i'd lick it off. good stuff. 🙂
We Are Never Full says
i love that 'i don't feel like cooking much' translates into a beauty like this!! most of the time, when one doesn't feel like cooking they bust out the grilled cheese or head to the nearest restaurant! good luck w/ the tastespotting idea. i'll help out if need be.
Laura @ Hungry and Frozen says
I'm not big on licorice either, it's one of the very few flavours I don't like. (I love fennel though) This looks absolutely gorgeous though and it's nice to see you back! 🙂
Kate says
Looks grand, Marc - I don't like seafood, but I think I would eat that dish at least once! Anything with caramelized onions can't be all bad.
I'm nominating myself as a beta for the Tastespotting replacement, too, please.
feeding maybelle says
Interesting--my husband would love this, so i have bookmarked it. And, I would love to beta test markspotting or whatever its called.
noble pig says
Looks wonderful and I'd love to hear about the wines you purchased.
Laura @ Hungry and Frozen says
I'm not big on licorice either, it's one of the very few flavours I don't like. (I love fennel though) This looks absolutely gorgeous though and it's nice to see you back! 🙂
noble pig says
Looks wonderful and I'd love to hear about the wines you purchased.
manggy says
Oboy... I have to admit that "licorice" is not really a dominant flavor I want to have in my dishes, but who can argue with such a good looking dish, and with scallops yet, my favorite! 🙂
Joanna says
I love the idea behind this dish -- I've made seared scallops before and it always seemed a little wasteful to scrape off and throw away the buttery brown bits left in the pan. Turning them into a pan sauce is the perfect solution! Unfortunately my dislike of licorice extends to all the other ingredients you mentioned (anise, fennel, tarragon, and probably Pernod as well)... maybe I will try the saffron-ginger variation, or perhaps replace the Pernod with white wine and just use more basil.
Ginny says
I love the combination!!! If you need a tester, I'm in...the death of tastespotting was tragic! 🙂
manggy says
Oboy... I have to admit that "licorice" is not really a dominant flavor I want to have in my dishes, but who can argue with such a good looking dish, and with scallops yet, my favorite! 🙂
Joanna says
I love the idea behind this dish -- I've made seared scallops before and it always seemed a little wasteful to scrape off and throw away the buttery brown bits left in the pan. Turning them into a pan sauce is the perfect solution! Unfortunately my dislike of licorice extends to all the other ingredients you mentioned (anise, fennel, tarragon, and probably Pernod as well)... maybe I will try the saffron-ginger variation, or perhaps replace the Pernod with white wine and just use more basil.
Ginny says
I love the combination!!! If you need a tester, I'm in...the death of tastespotting was tragic! 🙂