From: Chef/proprietor Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI. Yield: 1 serving. 6 medium scallops, salted, peppered and floured 1 oz. extra virgin olive oil 1 oz. butter ½ tsp. minced garlic 1½ oz. Pernod 1 cup heavy cream 3 baby artichoke hearts, halved as needed, fresh homemade fettuccini Combine oil and butter in a hot saute pan. Add scallops carefully and sear over high heat (1 to 2 minutes). When scallops have a good caramel color, flip them, ...
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