Scallop and Fennel Rotini

By shammy

Ingredients

• 1 pound bay scallops
• 1 fennel bulb
• 3/4 pound dried rotini
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 tablespoon Pernod, or other anise-flavored liqueur
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• salt & freshly ground black pepper to taste

Preparation

Step 1

1. Trim base from fennel bulb; remove and discard stalks at the point where they branch from the bulb. Reserve the bulb and chop 2 Tbsp. of the feathery leaves. Cut off and discard any discolored parts of the bulb. Quarter the bulb lengthwise and slice thinly crosswise. Set aside.
2. Cook pasta in a large pot of boiling salted water until al dente, 8 to 10 minutes.
3. Meanwhile, in a large skillet, heat oil over medium heat. Add the reserved 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 and cook for 30 seconds more.
4. Drain the pasta and return it to the pot. Add the scallop mixture, lemon juice and lemon zest; toss to combine. Season with salt and pepper. Serve sprinkled with the reserved chopped fennel leaves.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 439
Total Fat: 6 g
Cholesterol: 37 mg
Sodium: 361 mg
Carbohydrates: 65 g
Protein: 29 g