Scallops with fennel and pernod sauce
Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is popular drink in late afternoon as an appetite stimulant.
- 34 mins cooking
- Serves 6
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Ingredients
- 24 scallops, on the half shell
- 60 gram butter
- 2 medium fennel bulbs, trimmed, sliced thinly
- 4 green onions, sliced thinly
- 1/3 cup (80 millilitres) pernod
- 300 millilitre cream
- 1 tablespoon coarsely chopped fennel frond tips
Method
- 1Remove scallops from shells; wash shells, dry thoroughly, reserve.
- 2Melt 2/3 the butter in large frying pan; cook fennel, in batches, stirring occasionally, about 20 minutes or until softened.
- 3In same pan, heat remaining butter; cook onion, stirring, until soft. Return fennel to pan with scallops, pernod and cream; cook about 2 minutes or until scallops are opaque.
- 4Divide shells among serving plates. Using slotted spoon, transfer scallops to scallop shells. Reduce heat under sauce; simmer, stirring, until sauce thickens slightly. Spoon sauce over scallops; sprinkle with frond tips.
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