My Favorite Sautéed Seafood with Creamy Pernod Delight

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) scallops or mixed seafood (squid or mussels)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) Pernod
• 1 cup (240ml) heavy cream
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Fresh lemon juice, to taste