Sol y Sombra Scallops With Saffron Vanilla
12 large scallops
2 tablespoon olive oil
2 teaspoon butter
Salt and pepper to taste
2 cups heavy cream
1 vanilla bean
1 Tbsp. shallot, minced
1 Tbsp. fennel, minced
Pinch saffron threads
2 Tbsp. pernod or anisette
In a small pot reduce cream, saffron and vanilla bean by half. Reserve.
Sauté shallot and fennel until tender. Add pernod. Cook 2 to 3 minutes and
add cream reduction.
Sauté scallops over medium heat and cook through. Serve with vanilla sauce.
Chef Aaron May