Galway Races Scallops With a Pernod Cream Sauce

I had lunch in Galway at The Artisan just before going to the races and liked this mix of scallops and Pernod so much that afterwards I tried to recreate it and I think I was quite successful.

If there had been a horse running called Pernod and Zest; or Scallops and Absinthe I would have definitely bet on it.


scallops recipe
If one of the horses had been called Pernod & Zest, I would have bet on it.


Recipe for Galway races scallops with a Pernod cream sauce

Serves 2


  • 6 large scallops with their coral
  • 1 knob (about 10g) butter
  • 10 tarragon leaves, chopped
  • 60ml/¼ cup double cream
  • 1 tbsp Pernod
  • juice and zest of half a small lemon
  • smoked salt
  • freshly ground white pepper


  1. Season the scallops.
  2. Put the butter in a smallish frying pan, get it hot but don’t allow it to burn.
  3. Add the scallops and fry until golden brown on both sides. This will probably take about five minutes.
  4. Take them out and keep them warm.
  5. Reduce the heat, and add the Pernod, lemon juice, tarragon, and cream to the frying pan.
  6. Whisk (I use my cappuccino whisk) and pour over the scallops.
  7. Garnish with the lemon zest.


Instead of Pernod you could also use raki.

For a recipe for scallops with rum and lime, follow this link.


Music to cook to

Liam Clancy sings Galway Races.

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Can I ask how much Pernod you added? It doesn’t seem to be in the ingredients list. Thanks!

saucy dressings

Hello Danny – thanks for spotting that – I put in one tablespoon – I’ve corrected and updated the post now. SD

Related Posts

Maravan’s silver-speckled mango air: and all about airs, foams, cappuccinos and espumas

  In this post: Introduction – getting the idea to write this post from Martin Suter’s, The Chef About airs, foams, cappuccinos, zabaglioni…
Read More

Shocking hot pink salmon cured in gin and beetroot

This is a dish with a lot of Wow! factor. But it’s not just about looks – even for a beetroot hater like myself, the…
Read More

Luscious and Lovely Filo Lamb Pie

“This is one of the best dishes I have had for a long time” Saucy Dressings’ chief taster This is a…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts