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Sea Scallops Brochette with Pernod Sauce

16-sea scallops
2-tbsp Pernod
4-rosemary stems
1-tbsp olive oil
8-tbsp 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