FLEUR’S AOTEAROA SCALLOPS WITH PERNOD
24 Aotearoa scallops 1 onion, finely chopped 1 clove garlic, crushed 50g butter 200g belly bacon, cut into lardons 6 button mushrooms, sliced 100ml Pernod 200ml cream
Ensure scallops are clean. Remove sinews and pat dry.
In a large frying pan, soften the onion and garlic in the butter.
Add bacon lardons and mushrooms and cook for 2-3 minutes. Transfer vegetables and bacon into a separate bowl.
Spread scallops out in the pan and cook for 2 minutes on one side; turn and add vegetables and bacon back in. Deglaze by adding Pernod and allow to flame. Add the cream and cook for another 2 minutes before serving.