*  Exported from  MasterCook  *
 
            Pan Seared Scallops & Fennel Over Whole Wheat Pasta
 
 Recipe By     : “TeAntae Turner” <tturner@graphsoft.com>
 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 <tturner@graphsoft.com,
 Formatted for MasterCook by bobb744@sojourn.com