Linguine with Bay Scallops, Fennel, and Tomatoes
Linguine with Bay Scallops, Fennel, and Tomatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.