FLEUR’S AOTEAROA SCAL­LOPS WITH PERNOD

Food - - Food for thought -

SERVES 4

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.

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