Thinking about what to eat for dinner tonight? Perhaps get our NEW Australian Wild Caught Scallops to cook this delicious meal in this rainy weather.
• Prep and cook time: 30 minutes
• Yield: Serves 4
• 8 ounces linguine
• 1 pound bay scallops
• 1 lemon, cut into 4 wedges
• 3 tbsps extra virgin olive oil, divided
• 1 medium onion, halved, thinly sliced
• 4 tbsps chopped fresh parsley, divided
• 1 tbsp pernod or other anise-flavoured liqueur
• 6 ounce contrainer cherry tomatoes, halved if large
• 1 medium fennel bulb, halved, very thinly sliced, plus 1 tbsp chopped fennel fronds
- 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.
This great family recipe is thanks to bon appetit at https://www.bonappetit.com/recipe/linguine-with-bay-scallops-fennel-and-tomatoes