Scallops and Pernod Nage

4 tbs extra virgin olive oil
3 tbs fennel bulb – finely diced
3 tbs celery – peeled and finely diced
3 tbs white onion – finely diced
3 tbs carrot – finely diced
1/4 cup fish stock
1/4 white wine
1 1/4 cups cream
3 tbs Pernod
36 scallops

Procedure
Heat the oil in a saucepan and add the vegetables and cook on a medium heat for 5 minutes stirring frequently. Once the vegetables are softened add the fish stock and reduce on a medium heat until almost evaporated.  Add the white wine and reduce by 3/4 and then add the cream.  Simmer for 3-4 minutes on medium heat.  Add the Pernod and simmer for a further 1 minute. Season to taste with salt and pepper.

Heat a fry pan with extra virgin olive oil until shimmering. Season the scallops and toss in the hot oil for 30 seconds, remove from the pan.  The key to cooking great scallops is to place them into a very hot pan and cook only until they are hot in the middle. Anything after this and the scallop will become a tough rubber ball.

Divide the hot nage equally into the bowls or on plates and then place 6 scallops on each and serve immediately.

Wine
Matua Matheson Sauvignon Blanc Hawkes Bay New Zealand 2004. Tropical flavours well rounded wine with elegant palate. Subtle spicy notes. Balanced and with a strength  of its own character this wine will not be overpowered by the pernod nage. It will bring the sweet caramelised flavours of the scallops to the fore.

Tip
Scallops when cooked turn milky white or opaque and firm.

Serves 6

Degree of Difficulty 1