Linguine With Bay Scallops Fennel And Tomatoes Recipes

LINGUINE WITH BAY SCALLOPS, FENNEL, AND TOMATOES

Steps:

• 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. Sauté 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 sauté 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 sauté 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.

BAY SCALLOPS WITH FENNEL, ENDIVE AND ROSEMARY-ORANGE CARAMEL GLAZE

Steps:

• Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
• Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
• Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
• Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.

LINGUINE WITH BAY SCALLOPS AND PANCETTA

Steps:

• Start bringing a large pot of water to a boil for the linguine.
• Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
• Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
• Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.