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


Recipe Summary test

30 mins


Ingredient Checklist


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

  • 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.


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; protein 23.4g; carbohydrates 72.9g; dietary fiber 9.4g; sugars 4g; fat 4.2g; saturated fat 0.7g; cholesterol 27.2mg; vitamin a iu 568IU; vitamin c 10mg; folate 34.9mcg; calcium 38.8mg; iron 0.9mg; magnesium 35.6mg; potassium 484.7mg; sodium 570.5mg.

4 1/2 starch, 3 lean meat, 1 fat