Pan Seared Scallops& Fennel Over Whole Wheat Pasta

* Exported from MasterCook *

Pan Seared Scallops & Fennel Over Whole Wheat Pasta

Recipe By : "TeAntae Turner" <tturner@graphsoft.com>
Serving Size : 1 Preparation Time :0:00
Categories : Peppers Main Dishes
Pasta Lowfat
Seafood Artichokes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces scallops -- or shrimp
1/8 teaspoon lemon pepper -- or Mrs. Dash
1 ounce Pernod, anise flavored -- aperitif
1/4 cup fennel, julienned -- optional
1 clove garlic -- minced
1/4 cup red and yellow bell pepper -- julienned
4 ounces orange juice
1 tablespoon cornstarch, slurry -- (mix with water)
(this item not used in class)
1/2 lemon -- fresh
1 tablespoon fresh herbs, chopped -- (we used thyme)
4 ounces soba noodle -- buy at Asian markets
1 quart water -- for cooking pasta
1 tablespoon tomatoes -- chopped
1 tablespoon green onions -- sliced, optional

Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side.
Lightly coat saute pan with olive oil, put over heat, and once hot sear off
the scallops that have been seasoned. Cook the scallops until golden brown,
on both sides. Remove the scallops from the pan and place on a small baking
dish or pan. Place it in the oven at 350#161#F for about 5 minutes or until
scallops are firm. The scallops should be cooked medium-rare for the best
flavor and texture. (This is the proper way to cook scallops). In the same
saute pan used to sear off the scallops add and saute fennel, peppers, and
garlic until fennel becomes tender. Add Pernod and deglaze. Add orange juice
and squeeze the juice from the half of a fresh lemon. Add cornstarch slurry
(for a thick sauce), until desired consistency.

Meanwhile, cook pasta in boiling water until 'al dente' (about 5 minutes).
remove the pasta from the water and strain. Arrange pasta on a plate and top
with scallops and vegetables. Garnish with fresh herbs, tomatoes, and green
onions.





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NOTES : (This recipe makes 1 serving so adjust as desired) Recipe from The
Disney Institute.
Posted on Kitmailbx by TeAntae Turner <tturner@graphsoft.com,
Formatted for MasterCook by bobb744@sojourn.com