Bay Scallops In Basil Cream Sauce

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1/2 lbs dry bay scallops

1 Tbs butter

1 tsp olive oil

1 spring onion chopped small

1/2 C white wine

1 Tbs lemon juice

1/2 C heavy cream

1 tsp Pernod (or other anise flavoured liqueur)

1/4 C basil chiffonade

salt and pepper to taste

8 oz pasta (I used homemade pappardelle)

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