Scallops with fennel and pernod sauce
Serving size: Serves 6
Cuisine type: FrenchCooking time: Less than 60 minutes
Course: EntreeFavourite flavours: Seafood
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 an extremely popular drink consumed in late afternoon as an appetite stimulant. When trimming the fennel bulbs reserve some of the frond tips to use to garnish the scallops.
INGREDIENTS
24 scallops, on the half shell (600g)
60g butter
2 medium fennel bulbs (600g), trimmed, sliced thinly
4 green onions, sliced thinly
1/3 cup (80ml) pernod
300ml cream
1 tablespoon coarsely chopped fennel frond tips
METHOD
Remove scallops from shells; wash shells, dry thoroughly, reserve.
Melt two-thirds of the butter in large frying pan; cook fennel, in batches, stirring occasionally, about 20 minutes or until softened.
Heat remaining butter in same pan; cook onion, stirring, until soft. Return fennel to pan with scallops, pernod and cream; cook about 2 minutes or until scallops are opaque.
Divide 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.
Avoid using:
- Personal attacks
- Irrelevant comments
- HTML tags
- Personal information
- Offensive language
- Text in ALL CAPITAL LETTERS
See full comment guidelines
Thank you for sharing your opinions with other users of ninemsn. People will
find your comments more helpful if you include relevant information and avoid some
common pitfalls.
Please note: All reviews and comments submitted are subject to moderation, ninemsn
reserves the right to alter and / or remove any content that does not comply with
usage guidelines.
What to include in your comment:
- A title that briefly summarises the opinion expressed in the comment.
- Additional comments adding more detail.
- Comparisons to other similar products, if this is relevant.
- To create a new paragraph, press the Enter key twice.
What not to include:
- Information that will quickly go out of date.
- Comments on other comments or commenters.
- Language that other users may find offensive.
- comments of one sentence or less. Provide information to support your opinion.
- Personal information like your email address or telephone number.
- HTML coding. Tags like <b> or <i> will not be recognised.
Home