A delightful dish of tender scallops in a creamy, aromatic sauce, perfect for a special dinner.
Season the scallops with a pinch of salt and pepper.
Seasoning the scallops just before cooking ensures they retain their natural moisture.
Dredge the scallops lightly in flour, shaking off any excess.
A light coating of flour helps create a golden crust when searing.
Heat butter in a large skillet over medium-high heat until melted and bubbling.
Using unsalted butter allows you to control the saltiness of the dish.
Sear the scallops in the skillet for 2-3 minutes on each side until golden brown, then remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Carefully add the anise-flavored liqueur to the skillet and ignite to flambé. Let the flames subside.
Keep a lid nearby to extinguish flames if necessary.
Pour in the cream and stir, reducing the heat to low. Simmer until the sauce thickens.
Stirring occasionally prevents the cream from scorching.
Return the scallops to the skillet and coat them with the sauce. Heat through for 1-2 minutes.
Reheating the scallops in the sauce ensures they absorb the flavors.
Garnish with fresh parsley and serve immediately.
Chop the parsley finely for an elegant presentation.
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