Fennel, lemon and scallops are tossed with fusilli in this quick and healthy supper.

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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 saute until the fennel is crisp-tender and beginning to color, about 3 minutes. Add the scallops and saute 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.

Tips

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.

Nutrition Facts

427 calories; 4.2 g total fat; 27 mg cholesterol; 570 mg sodium. 72.9 g carbohydrates; 23.4 g protein; Full Nutrition