Thursday, 12 January 2012

Linguine with Bay Scallops, Fennel and Tomatoes

We celebrated our honeymoon in Italy.  Our first stop was Positano, in the Amalfi Coast.  I had the most amazing linguine and scallop dish that I am still trying to recreate.  We're still not sure if it tasted so good because of the scenery and excitement of our honeymoon or if it really was just so delicious.  Either way, this dish is very tasty.  The fennel adds a subtle taste but pairs very well with the bay scallops. Its a very light and fresh dish. Enjoy!

Linguine with Bay Scallops, Fennel and Tomatoes

  • 8oz. linguine
  • 3 Tbl. extra virgin olive oil
  • 1 medium fennel bulb, halved, very thinly sliced, plus 1 Tbl. chopped fennel fronds
  • 1 medium onion, halved, thinly sliced
  • 1 lb. bay scallops
  • 1 6oz. container cherry tomatoes, halved if large
  • 1 Tbl. Pernod 
  • 4 Tbl. fresh parsley
  • 1 lemon, cut into wedges
-Cook pasta in a 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 Tbl. oil in heavy large skillet over medium-high heat.  Add sliced fennel and onion; sprinkle with salt and pepper.  Saute until wilted but crisp-tender, about 6 minutes.  Using slotted spoon, transfer to medium bowl.  Add remaining 1 Tbl. oil to the skillet.  Add scallops and saute until just opaque in center, stirring occasionally, about 2 minutes.  

-Using a slotted spoon, transfer to bowl with fennel-onion mixture.  Add tomatoes to skillet and saute 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 Tbl. chopped parsley and 1 Tbl. fennel fronds.  Transfer to a large serving bowl, sprinkle remaining parsley, and serve with lemon wedges.

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