Aotearoa New Zealand Scallops With Pernod Food
AOTEAROA (NEW ZEALAND) SCALLOPS WITH PERNOD
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.
Provided by Tansy1308
Categories New Zealand
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 512.2, Fat 43.1, SaturatedFat 20.1, Cholesterol 123.9, Sodium 655, Carbohydrate 7.8, Fiber 0.6, Sugar 1.5, Protein 23.1
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
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