Linguine with Bay Scallops, Fennel, and Tomatoes
A delicate and flavorful pasta dish combining tender bay scallops with fresh fennel, cherry tomatoes, and linguine in a light anise-scented sauce. The combination of seafood and fennel creates a classic Mediterranean flavor profile.
Ingredients
- •8 ounces linguine
- •3 tablespoons extra-virgin olive oil
- •1 medium fennel bulb
- •1 medium onion
- •1 pound bay scallops
- •6 ounces cherry tomatoes
- •1 tablespoon Pernod
- •4 tablespoons fresh parsley
- •1 whole lemon
- •4 wedges lemon wedges
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
10 min
- 2.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.
6 min
- 3.
Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.
6 min
- 4.
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.
3 min
