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Nutrition Facts
Serving Size 1 (246g) Recipe makes 4 servings The following items or measurements are not included below: Pernod
Calories 512
Calories from Fat 388		(75%)
Amount Per Serving		%DV
	Total Fat 43.1g	66%
	Saturated Fat 20.1g	100%
	Monounsaturated Fat 15.5g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 123mg		41%
Sodium 654mg		27%
Potassium 548mg		15%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 0.6g	2%
	Sugars 1.5g
Protein 23.1g		46%
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Aotearoa (New Zealand) Scallops With Pernod

Recipe #359717 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tansy.
Mar 8, 2009

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.

SERVES 4 -6 (change servings and units)

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

1
Clean scallops, remove sinew and pat dry.
2
Saute onion and garlic in butter.
3
Add bacon and mushrooms, and cook for 2 - 3 minutes.
4
Transfer to a separate bowl.
5
Heat pan again, and add scallops cooking 2 minutes on 1 side then turn and add vegetables and bacon back into pan.
6
De glaze pan by add Pernod and allow to flame.
7
Add cream and cook for 2 minutes and serve.