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The New York Times 60-Minute Gourmet

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

Page 134

Cuisine: French | Course Type: Main Courses

(1 review)


Recipe Reviews

3rd February 2020


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).

(edited 3rd February 2020) (0) comment (0) useful  

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