Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod

From The New York Times 60-Minute Gourmet

Cookbook

Author(s): Pierre Franey

Page 134

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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This was really delicious. I neglected to add the last bit of butter to the sauce, but no one complained. It's really fat enough without that. I used Ricard, rather than Pernod, since that was on hand. Served with Riz au Four (p135) and Courgettes au Citron—Zucchini with Oil and Lemon (p59).

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