Chop the basil, garlic, and chili flakes together by hand to a fine paste (or use a mini-chopper or mortar and pestle). Season the scallops and shrimp all over with salt and pepper and set aside. Heat the olive oil in the All-Clad Weeknight pan or a large sauté pan over medium heat. Add the basil paste and cook, stirring, for 2 minutes. Add the clams and mussels and cook, stirring, for 2 minutes longer. Pour in the Pernod and cook for about 30 seconds, or until reduced by half. Add the stock, raise the heat to high, and bring to a boil. Adjust the heat so the stock simmers, and then add the scallops and shrimp. Cook for 4 to 5 minutes, or until the scallops and shrimp are opaque and the clams and mussels open, removing the clams and mussels to bowls the moment they open and discarding any that failed to open. Pluck the remaining seafood from the pan and divide among the bowls along with the liquid in the pan.
Griddles & Grills
Stock, Soup & Multi Pots