Jens’ Scallops in Saffron and Pernod Cream Sauce with Caviar

Recipe courtesy of Chef Jens Hansen

Yield: 2 servings

Jen's Restaurant


12 large sea scallops

2 Tbs butter

1/2 oz pernod

1/2 cup fish stock or clam juice

1/8 tsp saffron

1/2 cup whipping cream

1 oz glass of beluga or other caviar (optional)


Pan fry scallops for about 20 seconds on each side in 1 tablespoon of butter. Remove scallops and keep warm. Add pernod, fish stock or clam juice and saffron to the pan used to sear scallops. Stir well and reduce to about 3 tablespoons, and then stir in whipping cream and reduce to about ¼ cup whipping cream. Whip in 1 tablespoon butter. Divide sauce on two plates. Place scallops on sauce and decorate with dollop of beluga caviar.