Recipe by: Fleur Sullivan.
Photography: Supplied.
This recipe first appeared in Food magazine.
Follow Food on Facebook and Instagram.
Ingredients
Method
1.Ensure scallops are clean. Remove sinews and pat dry.
2.In a large frying pan, soften the onion and garlic in the butter.
3.Add bacon lardons and mushrooms and cook for 2-3 minutes. Transfer vegetables and bacon into a separate bowl.
4.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.
