Bruno Albouze Scallops Pernod Ratatouille

Seared Scallops In Pernod Sauce

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1 thought on “Seared Scallops In Pernod Sauce”

  1. You know when you are watching Bruno’s video demonstrations and he drops his fork and falls backward??? Well, me and my family did just that after I prepared this. Amazing variant of Coquilles Saint-Jacques!!! The sauce is so good I will use it for other seafood plates as well. Only one change I made, I added a very small amount of lemon juice to the sauce but be VERY careful doing this, because too much ruins the sauce. As always, thank you again Bruno! Great job!!!

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