Fennel, lemon and scallops are tossed with fusilli in this quick and healthy supper.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

If scallops are large, halve or quarter them, depending on size.

Trim base from fennel bulb; remove and discard stalks at the point where they branch from the bulb. Reserve the bulb and chop 2 tablespoons of the feathery leaves. Cut off and discard any discolored parts of the bulb. Quarter the bulb lengthwise, core and slice thinly crosswise. Set aside.

Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

Meanwhile, heat oil in a large skillet over medium heat. Add the sliced fennel and garlic, and sauté until the fennel is crisp-tender and beginning to color, about 3 minutes. Add the scallops and sauté until opaque in the center, 1 to 2 minutes more. Add Pernod (or other liqueur) and cook for 30 seconds more.

Drain the pasta and return it to the pot. Add the scallop mixture, lemon zest and lemon juice; toss to combine. Season with salt and pepper. Serve sprinkled with the reserved chopped fennel fronds.

Note: Be sure to buy ¿dry¿ sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (¿wet¿ scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Shrimp Piquante with Fusilli

Recipe courtesy of Michele Urvater

Shrimp and Scallops with Asian Eggplant

Recipe courtesy of Gourmet Magazine

Scallop Ceviche

Recipe courtesy of Zocalo

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles

Recipe courtesy of Robin Miller

Scallops on the Half Shell

Recipe courtesy of Alton Brown

Wiener Schnitzel Over Greens

Recipe courtesy of Michele Urvater

Grilled Scallop Skewers on Jicama Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Lobster Flambe

Recipe courtesy of Grasslands Entertainment

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories