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Linguine with Bay Scallops, Fennel, and Tomatoes

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


        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


  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


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