Aotearoa (New Zealand) Scallops With Pernod

Name: Aotearoa (New Zealand) Scallops With Pernod
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 24 scallops; 1 onion, finely chopped; 1 garlic clove, crushed; 50 g butter; 200 g belly bacon; 6 button mushrooms, sliced; 100 ml Pernod; 200 ml cream

Submitted by Tansy1308

"Aotearoa is the name Maori's gave to New Zealand, it means Land of the Long White Cloud. The recipe is from the book Fleur's Place and has been submitted for the Spring 2009 Cook Book Swap Favourite Recipes. This is a fabulous book, with beautiful pictures and stunning recipes from a very well known chef in New Zealand. Rick Stein is said to have wanted to do two things in New Zealand, dine at Fleur's Place at Moeraki and to have Bluff Oysters."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4-6

ingredients

24 scallops
1 onion, finely chopped
1 garlic clove, crushed
50 g butter
200 g belly bacon
6 button mushrooms, sliced
100 ml Pernod
200 ml cream

directions

Clean scallops, remove sinew and pat dry.
Saute onion and garlic in butter.
Add bacon and mushrooms, and cook for 2 - 3 minutes.
Transfer to a separate bowl.
Heat pan again, and add scallops cooking 2 minutes on 1 side then turn and add vegetables and bacon back into pan.
De glaze pan by add Pernod and allow to flame.
Add cream and cook for 2 minutes and serve.