6 cherry tomatoes (the little ones) 2 cups canned tomatoes 1 cup tomato juice 100 g blue cheese cubed 8 scallops liquefied 1 chopped onion 2 garlic cloves, chopped 1 tbsp pernod (aniseed liqueur) Salt and pepper

Preparing:

Fry in a pot the onion and garlic in oil. Add tomatoes and tomato juice, salt and pepper, and cook for 5 minutes.

Add the scallops, cheese and pernod. Bathe [...] Related posts:

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