*  Exported from  MasterCook  *

          Pan Seared Scallops & Fennel Over Whole Wheat Pasta

Recipe By     : "TeAntae Turner" <[email protected]>
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 <[email protected],
Formatted for MasterCook by [email protected]

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