Linguine With Bay Scallops, Fennel, And Tomatoes
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
45
Sourness
44
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
230 g
Linguine3 tbsps
Extra-Virgin Olive Oil (divided)1 medium
Onion (halved, thinly sliced)450 g
Bay Scallops1 tbsp
Pernod4 tbsps
Parsley (chopped fresh, divided)Directions:
1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
2
Drain, reserving 1/2 cup pasta cooking liquid
3
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat
4
Add sliced fennel and onion; sprinkle with salt and pepper
5
Sauté until wilted but crisp-tender, about 6 minutes
6
Using slotted spoon, transfer to medium bowl
7
Add remaining 1 tablespoon oil to skillet
8
Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes
9
Using slotted spoon, transfer to bowl with fennel-onion mixture
10
Add tomatoes to skillet and sauté until heated through, about 2 minutes
11
Return fennel-onion mixture and scallops to skillet
12
Mix in Pernod
13
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry
14
Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds
15
Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges
16
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
17
Drain, reserving 1/2 cup pasta cooking liquid
18
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat
19
Add sliced fennel and onion; sprinkle with salt and pepper
20
Sauté until wilted but crisp-tender, about 6 minutes
21
Using slotted spoon, transfer to medium bowl
22
Add remaining 1 tablespoon oil to skillet
23
Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes
24
Using slotted spoon, transfer to bowl with fennel-onion mixture
25
Add tomatoes to skillet and sauté until heated through, about 2 minutes
26
Return fennel-onion mixture and scallops to skillet
27
Mix in Pernod
28
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry
29
Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds
30
Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges