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 Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    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

Method

1. 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.
2. 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.
3. 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.
4. 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