Scallops with Pernod on a Skewer

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 16 large fresh scallops - frozen will do if defrosted gently
  • 16 thin rashers smoked streaky bacon - with the rind off
  • 2 tablespoons


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 cooks. Watch that the juice coming from the scallops does not evaporate. Continue cooking for about 10 minutes - the scallops should be just undercooked.

Put the tray and the scallops on a low