Linguine with Bay Scallops, Fennel, and Tomatoes

Name: Linguine with Bay Scallops, Fennel, and Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bay scallops; 170 grams cherry tomatoes, halved if large; 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds; 4 Tbsps chopped fresh parsley, divided; 1 lemon, cut into 4 wedges; 227 grams linguine; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, halved, thinly sliced; 1 Tbsp Pernod or other anise-flavored liqueur

You can never have too many main course recipes, so give Linguine with Bay Scallops, Fennel, and Tomatoes A mixture of linguine, parsley, pernod, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Cook pasta in large pot of boiling saltedwater until just tender but still firm to bite,stirring occasionally.

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Pasta

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Pot

Drain, reserving 1/2 cuppasta cooking liquid.

Meanwhile, heat 2 tablespoons oil inheavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add sliced fennel and onion; sprinkle withsalt and pepper. Sauté until wilted butcrisp-tender, about 6 minutes. Using slottedspoon, transfer to medium bowl.

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Fennel

Pepper

Onion

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Bowl

Add remaining 1 tablespoon oil toskillet.

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Cooking Oil

Add scallops and sauté until justopaque in center, stirring occasionally,about 2 minutes. Using slotted spoon,transfer to bowl with fennel-onion mixture.

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Scallops

Fennel

Onion

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Slotted Spoon

Bowl

Add tomatoes to skillet and sauté untilheated through, about 2 minutes. Returnfennel-onion mixture and scallops to skillet.

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Scallops

Tomato

Onion

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Frying Pan

Mix in Pernod.

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Pernod

Add drained pasta to skillet; toss tocoat, adding reserved cooking liquid by 1/4cupfuls if dry. Stir in 3 tablespoons choppedparsley and 1 tablespoon fennel fronds.

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Fennel

Pasta

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Frying Pan

Transfer to large shallow bowl, sprinklewith remaining 1 tablespoon choppedparsley, and serve with lemon wedges.

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Lemon Wedge