Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) scallops or mixed seafood (squid or mussels)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 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

Instructions:

  1. Clean the shrimp and scallops; pat dry. Season seafood with salt and pepper.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add shrimp and scallops; sauté until cooked through (about 2-3 minutes per side). Remove and set aside.
  3. In the same pan, melt butter over medium heat. Sauté garlic and shallot until fragrant (about 1 minute). Deglaze with white wine and stir, scraping up any bits from the pan.
  4. Pour in Pernod and let it simmer for 2-3 minutes until reduced slightly.
  5. Stir in cream, herbs, and lemon juice. Cook until slightly thickened.
  6. Return the seafood to the pan; gently toss to coat with the sauce. Heat through for 1-2 minutes.
  7. Plate the seafood and sauce; garnish with additional herbs if desired.