Aotearoa (New Zealand) Scallops With Pernod - cooking recipe

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

Preparation

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.