Just got a good one from the Rusty Pelican in Red Deer, Alberta. One of hundreds of fine restaurants in Alberta. Courtesy Alberta Milk Producers.

FRESH SCALLOPS IN PERNOD CREAM

12 fresh scallops
6 tbsp (90 ml) Chardonnay wine
2 tbsp (30 ml) lemon juice
pinch fresh basil
1 tbsp (15 ml) finely chopped onion
1/4 tsp fresh garlic
2 tbsp (30 ml) Pernod liqueur
1 1/2 cup Real whipping cream
salt and pepper to taste

Steam scallops in 45 ml of the Chardonnay, lemon juice and herbs, then set aside. In a separate pan, saute onions and garlic in olive oil. Flame onion and garlic with Pernod. Add remaining white wine and reduce to half. Then, add steamed scallops and saute. Finish by adding real whipping cream and reduce to half again. Salt and pepper to taste.
Serve with fresh angel hair pasta. Sprinkle with finely chopped green onion. Serve with lemon wedges. Garnish with sliced red bell peppers, cherry tomatoes, lettuce.