Scallops with Pernod on a Skewer from Floyd's Food by Keith Floyd
Wrap each scallop in a rasher of bacon and thread onto 4 skewers. Season with oregano, salt and pepper. Put the skewers on a tray with the butter and set under hottest grill, turning as the bacon c...
Ingredients
- chopped fresh parsley or chives
- 16 large fresh scallops - frozen will do if defrosted gently
- 2 tablespoons double cream
- 3 oz. butter
- juice 2 lemons
- 1 teaspoon oregano
- ½ measure Pernod
- 16 thin rashers smoked streaky bacon - with the rind off
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