Aotearoa (New Zealand) Scallops With Pernod

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READY IN: 20mins
Recipe by Tansy1308

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.

Ingredients Nutrition


  1. Clean scallops, remove sinew and pat dry.
  2. Saute onion and garlic in butter.
  3. Add bacon and mushrooms, and cook for 2 - 3 minutes.
  4. Transfer to a separate bowl.
  5. Heat pan again, and add scallops cooking 2 minutes on 1 side then turn and add vegetables and bacon back into pan.
  6. De glaze pan by add Pernod and allow to flame.
  7. Add cream and cook for 2 minutes and serve.

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