My Favorite Sautéed Seafood with Creamy Pernod Delight
Discover the secrets to my Sautéed Seafood with Creamy Pernod Delight! Perfectly sautéed and herb-infused, this dish is a gourmet treat for any occasion.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Whisk
- Plate
- Serving platter
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 lb (450g) scallops or mixed seafood (squid or mussels)
- 2 tablespoons olive oil
- Salt
- pepper
- 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
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