Fish

scallops and fennel is for Dinner.

scallops and fennel takes 10 minutes to prepare.

scallops and fennel takes 20 minutes to cook.

scallops and fennel makes 4 servings.

The ingredients for scallops and fennel are:

8 ounces linguine
3 tablespoons extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 medium onion, halved, thinly sliced
1 pound bay scallops
1 6-ounce container cherry tomatoes, halved if large
1 oz white wine
4 tablespoons chopped fresh parsley, divided
1 lemon, cut into 4 wedges

Here is how you make scallops and fennel:

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. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Saut? until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl. Add remaining 1 tablespoon oil to skillet. Add scallops and saut? 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 saut? until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod. 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. Number of Servings: 4Recipe submitted by SparkPeople user TEEDAGG.

The nutritional information for scallops and fennel is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 435.2

• Total Fat: 12.2 g
• Cholesterol: 37.4 mg
• Sodium: 236.4 mg
• Total Carbs: 52.9 g
• Dietary Fiber: 5.3 g
• Protein: 27.2 g