Pan Seared Scallops and Fennel Over Soba Noodles
Light, delicious and packed with flavor.
or mrs. dash
or anise flavored aperitif
sweet bell peppers
red and yellow, julienned
mixed with a little water to make a paste
fresh, chopped, thyme recommended
for cooking pasta
scallions, spring or green onions
Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side.
Lightly coat sauté 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℉ (180℃) F for about 5 minutes or until scallops are firm.
The scallops should be cooked medium-rare for the best flavor and texture.
In the same sauté pan used to sear off the scallops add and sauté 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.