Pan Seared Scallops& Fennel Over Whole Wheat Pasta
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
Ingredients
- 2ouncescallops -- or shrimp
- 1/8teaspoonlemon pepper -- or mrs. dash
- 1ouncepernod, anise flavored -- aperitif
- 1/4cupfennel, julienned -- optional
- 1clovegarlic -- minced
- 1/4cupred and yellow bell pepper -- julienned
- 4ounceorange juice
- 1tablespooncornstarch, slurry -- (mix with water)
Directions
- 1
2 ounces scallops -- or shrimp 1/8 teaspoon lemon pepper -- or Mrs
- 2
Dash 1 ounce Pernod, anise flavored -- aperitif 1/4 cup fennel, julienned -- optional 1 clove garlic -- minced 1/4 cup red and yellow bell p
- 3
Dash seasoning and put to the side
- 4
Lightly coat saute pan with olive oil, put over heat, and once hot sear off the scallops that have been seasoned
- 5
Cook the scallops until golden brown, on both sides
- 6
Remove the scallops from the pan and place on a small baking dish or pan
- 7
Place it in the oven at 350#161#F for about 5 minutes or until scallops are firm
- 8
The scallops should be cooked medium-rare for the best flavor and texture