Fleur Sullivan’s Aotearoa scallops with Pernod

Restauranteur, food writer and something of a national treasure, Fleur Sullivan is famous for turning small towns into international foodie destinations. Here's how to make her scallops with Pernod recipe

  • 15 mins cooking
  • Serves 4
  • Print
Recipe by: Fleur Sullivan.
Photography: Supplied.
This recipe first appeared in Food magazine.
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  • 24 Aotearoa scallops
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 50 gram butter
  • 200 gram belly bacon, cut into lardons
  • 6 button mushrooms, sliced
  • 100 millilitre Pernod
  • 200 millilitre cream


  • 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.