Linguine with Bay Scallops, Fennel, and Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 8 ounces linguine
- 1 pound bay scallops
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1 medium onion, halved, thinly sliced
- 1 6-ounce container cherry tomatoes, halved if large
- 1 tablespoon pernod or other anise-flavored liqueur
- 4 tablespoons chopped fresh parsley, divided
- 1 lemon, cut into 4 wedges
Preparation 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. 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. 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. 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. Per serving: 457.4 kcal calories 24.9 % calories from fat, 12.7 g fat, 1.8 g saturated fat, 37.4 mg cholesterol, 58.5 g carbohydrates, 5.9 g dietary fiber, 8.0 g total sugars, 52.6 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. 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. Per serving: 457.4 kcal calories 24.9 % calories from fat, 12.7 g fat, 1.8 g saturated fat, 37.4 mg cholesterol, 58.5 g carbohydrates, 5.9 g dietary fiber, 8.0 g total sugars, 52.6 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit
