Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro
Yield
Makes 8 cups

How to Make It

Step 1

Melt butter in a Dutch oven over medium heat. Add onion, and sauté 4 minutes or until tender. Add potatoes, and cook 4 minutes. Add scallops, and cook 2 minutes. Stir in whipping cream. Cover and reduce heat; simmer 20 minutes.

Step 2

Stir in Pernod, thyme, salt, and pepper. Cover and simmer an additional 10 minutes. Garnish, if desired.

Pearl Oyster Bar, New York, NY

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